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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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My mum has been making this cake for years, she got it from the 'Easy melt and Mix Cakes' feature in a 1980's Women's Weekly Magazine. Extremely simple and very yummy. The lemon glaze gives it a lovely tartness and the cake is beautiful and moist. You could also top it with a lemon cream cheese icing if you like. Ingredients:
125 g butter or 125 g margarine |
2 teaspoons grated lemon rind |
1 cup sugar |
3 eggs |
3/4 cup milk |
1 1/2 cups self raising flour |
1/4 cup lemon juice |
1/4 cup sugar, extra |
Directions:
1. Sift flour into a bowl.
2. Combine milk and eggs in a separate bowl or jug.
3. Combine butter, lemon rind and sugar in a pan, heat until butter is melted, do not boil.
4. Stir half the combined beaten eggs and milk with half of the sifted flour, then stir in the remaining egg mixture with the rest of the flour. Beat until smooth.
5. Pour into a well greased 23cmx12cm loaf tin (9inx5in).
6. Bake in a moderate oven (160 degrees celcius) for 40 minutes or until a skewer insrted in the middle comes out clean.
7. Remove from oven and leave cake in the tin.
8. Combine lemon juice and sugar in a pan over low heat stirring constantly until sugar is dissolved, then bring to the boil briefly.
9. Prick the top of the cake in several places with a fork and then pour lemon sugar mixture over the top of the cake. (You really need to leave the cake in the tin for this or t gets really messy).
10. Leave the cake to cool in the tin.
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