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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this quick and easy recipe in a magazine years ago. The cake itself is very light, and the lemon filling is extremely tasty. Ingredients:
1 cup self-raising flour |
1/2 cup caster sugar |
60 g butter, chopped |
1 egg, beaten lightly |
1/4 cup lemon juice, for filling |
1/2 cup caster sugar, for filling |
1 egg, beaten lightly, for filling |
60 g butter, chopped, for filling |
Directions:
1. Preheat the oven to 180 C (160 C fan-forced).
2. Grease a deep, 18cm cake pan, and line it with baking paper.
3. Sift flour into a medium sized mixing bowl. Add sugar and rub in the butter until the mix resembles breadcrumbs. Stir in the egg till you have a soft dough.
4. Press 2/3 of this mix into your cake tin - we use the rest later.
5. Lemon filling: Combine all ingredients in a small pan, stiring over a low heat until the mixture thickens and coats the back of a spoon.
6. Strain the lemon filling onto the cake base in the pan, spreading so that it remains about 1cm from the edge. Crumble the remaining dough on top, over the lemon filling.
7. Bake for 30 minutes, or until browned. Cool in pan.
8. Serve sprinkled with icing sugar, or with a scoop of ice-cream.
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