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Sunday, 6 July 2008

Luscious Lemon Cake

Spent yesterday outdoors working in the garden and it was hot and sunny. Today however is more overcast with showers so decided to do some baking. Just tried out a recipe I got from my sister recently and it lives up to it’s name so thought I’d share it with you.


4 oz soft margarine

6 oz castor sugar

6 oz self-raising flour

1 teaspoon baking powder

4 tablespoons milk

2 large eggs

Grated rind of lemon

Mix all cake ingredients together. Put in 2 lb loaf tin which has been greased and lined at base. Cook for 40-45 minutes at 180 degrees C (Gas….


mix 3 round tablespoons of icing sugar and 3 tablespoons fresh lemon juice.

Whilst cake is still hot (leave it in the tin) pour the syrup over it and leave to cool before taking out of the tin. The syrup is NOT icing – instead it seeps into the cake and gives the top a slight glaze.

Oooh it is yummy and SO easy to make! Enjoy!


  1. Yummy! But can you please translate "castor" sugar? I know granulated, powdered, brown sugars, but not that one.

  2. Think it's known as Superfine sugar? Alternatively someone (Fiona I think) suggested putting regular granulated white sugar into a food processor. Actually my sister has said she's used regular (granulated white sugar) when she's run out of castor sugar so it may well work with that too.

  3. Thanks. I think we may have some kind of superfine sugar, too - forgot about that. It surely does look good, in any case.

  4. I've not tried the recipes where the glaze soaks into the cake. I'm not keen on the soggy cake trifle, and wondered if the cake ends up with a trifle texture?

  5. Amanda - no the glaze does'nt really make the cake soggy - it is moist though. But defintely not soggy. An alternative is to not use the glaze but just coat in ordinary icing, or butter icing once the cake has cooled. Sian