Tangy Lemon Cake

  • 100g butter
  • 150g carrot sugar
  • Grated rind and juice 2 lemons
  • 2 Beaten eggs
  • 150g SR flour
  • Milk
  • 50g sugar
  1. Cream butter sugar and lemon rind
  2. Add eggs with a little flour
  3. Mix in remaining flour
  4. Add milk. Should be soft enough to drop off spoon when shaken
  5. Place in load tin
  6. Bake for 45 to 50 mins
  7. Prepair lemon diddle with lemon juice and sugar warm until sugar dissolved
  8. Pour over cake as soon as it comes out of the oven
  9. Leave to cool