Instructions: Preheat oven to 180C/350F. Grease and line a 7in round cake tin. beat togehter the sugar and margarine until fluffy, beat in the eggs one by one, then ass 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: Womans Weekly (no idea about date).

Entered by Anja Wolle June

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.