6 oz Flour
6 oz Castor Sugar
4 oz Margarine
2 Extra Large eggs
1 Tea Spoon Baking Powder
4 Table Spoons Milk
Juice of 1 Lemon
4 oz Castor sugar
1)Grate the lemon, but only the yellow bit avoid getting white bits in as its bitter
2)Put the Flour, Sugar, Margarine and lemon zest in a bowl.
3)Beat the 2 eggs and add to the bowl of ingredients
4)Add 1 Teaspoon Baking Powder and 4 tablespoons of milk and mix the mixture with an electric whisk, keep mixing till smooth.
5)Line and Grease a 9 inch Tin with removable bottom and place the mixture in it. smooth the top over.
6)Place in a pre-heated oven at about 190 Degrees C for 35 mins or until its golden brown and springy to touch.
7)Whilst the cake is in the oven squeeze the juice from the grated Lemon and mix with 4 oz castor sugar to make a runny paste.
Remove the cake from the oven when cooked and straight away pour the mixture over the top whislt the cake is still hot and still in the tin. Let the cake cool slightly before removing from the tin. Let it cool on a wire rack for about an hour.
This cake is best made a full 24 hours before its eaten. Its fine to make right when you need it. But it tastes much better when its been resting for 24hours.