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Lemon cake squares

Ingredients 10
Servings 0


  • 125
  • 200
    white sugar
  • 2
    extra-large eggs
  • 2
    rind of lemons
  • 125
  • juice of lemons
  • 160
    white sugar
  • long strips of lemon rind
  • castor sugar


30-40 min
Preheat the oven to 180 ºC and spray a 29 x 22 cm ovenproof dish with non-stick spray or butter lightly. Cream the butter and sugar together until light and fluffy. Beat in the eggs one by one, beating well after each addition to ensure the mixture does not separate. Add the rind and mix. Sift the dry ingredients together and fold into the butter mixture, alternating with the milk (begin and end with the flour). Turn the batter into the greased dish and bake for 30-40 minutes. Remove from the oven and prick with a thin testing skewer. Mix the lemon juice and sugar, but do not allow the sugar to dissolve. Spoon the mixture over the cake and leave to cool. Cut into diamond shapes. Roll the lemon rind in castor sugar and use to decorate the cake squares. Makes one medium-sized single-layer cake.

Read more on: bake  |  fruit

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