Crunchy lemon syrup cake

 
                          Crunchy Lemon Syrup Cake
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       Oz           Self-Rising Flour
    3       Oz           Sugar
    3       Oz           Butter or margarine -- soften
    2       Md           Eggs
    1                    Lemon, grated rind
                         Topping-
    3       Oz           Granulated sugar
    1                    Lemon, juice
 
   Preheat oven to 180oC/350oF.
   Grease and line a 7in round cake tin.
   beat togehter the sugar and margarine until fluffy,
   beat in the eggs one by one, then add sifted flour and
   lemon rind and beat well. turn into cake tin and bake
   for 40-45 mins, until golden and risen and inserted
   skewer comes out clean.
 
   TOPPING:
 
   Sprinkle sugar over top of hot cake, and spoon juice
   over. Cool in tin.
 
   Souce: Woman's Weekly (no idea about date). Entered by
   Anja Wolle June 1996.
 
   Comments(Anja): this is a lovely cake, but the sugar
   for the topping is too much, and I think it might turn
   out better if you used caster (superfine) sugar. I
   also used about twice as much lemon juice (4 tb), to
   achieve a good coverage.
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