Ingredients

  • Finely grated rind of 2 lemons
  • Juice of 2 lemons, strained
  • 115g (4 oz) caster sugar
  • 2 tablespoons milk
  • 3 medium eggs
  • 1 teaspoon baking powder
  • 175g (6 oz) Stork tub
  • 175g (6 oz) caster sugar
  • 175g (6 oz) self raising flour

Method

1) Sift the flour and baking powder into a large mixing bowl, add the
remaining cake ingredients and beat with a wooden spoon until
smooth.
2) Spoon the mixture into a greased and base lined 1 kg (2 lb) loaf tin.
3) Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour or until
cooked.
4) Turn out on to a wire tray.
5) Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.
6) Whilst cake is warm, drizzle the syrup over so that it soaks into the
cake.
7) Slice and serve warm.