Tangy Lemon Cake
- 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