Lemon Syrup Cake

 

 

125g margarine or butter pieces

4 tablesp milk

165g SR flour (1 ¼ cups)

grated zest of 2 lemons

1 tsp baking powder

Syrup

165g castor sugar (¾ cup)

     juice of the 2 lemons

2 large eggs

     3 tablesp sugar

 

                         ΘΘΘΘΘ

 Put all the cake ingredients into the food processor

Whizz 10 seconds, scrape down, whizz 5 seconds
(Do NOT over process!)

Greased 20 cm tin

Bake 325C for 45 minutes

Syrup: Mix the juice with the sugar

Remove the cake from the tin and pour over the syrup

When the cake is cool, sprinkle with icing sugar

Serve with cream or icecream