100 g/4 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar
2 eggs, lightly beaten
175 g/6 oz self-raising (self-rising) flour
60 ml/4 tbsp milk
Grated rind of 1 lemon For the syrup:
60 ml/4 tbsp icing (confectioners') sugar, sifted
45 ml/3 tbsp lemon juice
Cream together the butter or margarine
and sugar until light and fluffy. Gradually add the eggs, then the
flour, milk and lemon rind and mix to a soft dropping consistency.
Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a
preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until springy
to the touch.
Mix together the icing sugar and lemon juice and spoon over the cake
as soon as it comes out of the oven. Leave in the tin to cool.