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