Christine's recipe for Lemon Cake
3 large Lemons - now we are talking Tangy
1 cup butter / marg
1 cup sugar + 3 tablespoons of sugar for juice
1 + 1/2 cups white self raising flour and sift it
1/2 cup milk
pinch of salt
spray oil for cake tray
Grate rind from both lemons - and put juice aside.
Cream Butter and sugar until light and fluffy.
Add grated rind to cream mixture.
Add both eggs - one at a time and mix well.
Mix in sifted flour and milk.
Alternately starting and ending with flour.
Spray cake tray with oil and then dust with cornflour.
You could place baking paper in bottom - if you like perhaps not.
Pre Heat oven and Bake at 200c for around 30 minutes
test with skewer to see if cooked
Take juice from lemons boil with 3 tablespoons of sugar.
Loosen cake in tin first and then
Pour hot mixture over cake whilst still hot