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Suzanne's Moist Lemon Cake

     

Ingredients:

   

110 g or 4 oz butter
170 g or 6 oz caster sugar
170 g or 6 oz self-raising flour
1 level teaspoon baking powder
2 large eggs beaten
Grated rind of 2 lemons
60 ml or 2.5 fl oz milk

 

 
  1. Preheat the oven to 180c / 350F / Fan 160c / Gas mark 4. Cream the butter and caster sugar; then gradually beat in the eggs.
  2. Stir in the zested rind of the lemons. Fold in the flour and baking powder.
  3. Stir in the milk to produce a very soft (almost runny) consistency. Pour into a greased tin and bake for 35-45 minutes until the skewer comes out clean.
  4. Meanwhile dissolve 3 tablespoons of granulated sugar into the juice of the lemons.
  5. With the cake still in it's tin, make lots of holes in the cake using a skewer and slowly pour the lemon juice mixture all over the cake, so that the juice seeps down through the holes.
  6. Leave the cake in the tin until completely cold. 
     
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