Instructions: Cream butter and sugar.

Beat eggs well, add to creamed butter and sugar.

Beat for about 15 minutes, add very finely grated lemon peel, cinnamon.

Gradually add flour, beat well after each amount is added.

Continue beating until mixture is very smooth.

Line baking tin with well-greased paper, pour in sponge.

Bake in oven, 375 F (160 C) until pale golden, and well risen, about 35 minutes.

Watch that loaf does not get too brown.

Five minutes before finishing, strew top with icing sugar, put back to finish.

Let stand for a few minutes until loaf slightly curls from sides.

Remove from tin, cool on a rack.

Icing sugar may be omitted and cake iced when cold.

NOTES : This is a rather whimsically named item of baked goods as it is neither a diet food nor a loaf. In fact it is a traditional light sponge cake and is mentioned in St. Ronans Well by Sir Walter Scott, the famous Border author and patriot.

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