Lemon cake

YOU
0 serving

By Food24 November 03 2009
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Ingredients (9)

BATTER
225.00 g butter — soft
250.00 ml castor sugar
4.00 eggs — extra-large
30.00 ml lemon — zest and juice
500.00 ml flour — self-raising
10.00 ml baking powder
TOPPING
125.00 ml castor sugar
30.00 ml honey
2.00 lemons — zest and juice
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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a 22 cm square oven pan with non-stick spray.
Place the butter, castor sugar and eggs in a mixing bowl and beat until well blended. Add the lemon juice and rind and beat well.
Sift in the self-raising flour and baking powder, beating until well blended. Turn into the prepared oven pan and bake for 25 to 30 minutes or until the cake is done. Cool slightly. Prick the top of the cake.
Heat the ingredients for the topping until just melted. Pour over the cake and slice while still warm.
Makes a medium-sized cake.



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