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Lemon Drizzle Cake


Semi-dense sponge cake with a thin syrup of lemon juice and sugar poured over. Known at least since the 'Good Housekeeping Cake Book' of 1958.

The original source of this receipt isn't known. Can you help?

6oz Self-raising flour
1 Level tsp baking powder
6oz Margarine
6oz Sugar
3 Medium eggs
2 Tbsps milk
Grated rind of 2 lemons

Lemon syrup:
Juice of 2 lemons
4oz Sugar

Sift the flour and baking powder, add the other cake ingredients and beat smooth. Spoon into a greased and base lined 2lb loaf tin. Bake 1 hour at 180°C, gas mark 4, or until cooked. Turn out to cool.
Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved, while cake is warm, drizzle the syrup over so that it soaks into the cake.

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