I'd like to say, that you might need more sugar for your lemon icing (it's nicer). And I usually beat the eggs with sugar first until foamy and then I add the other ingredients :)
Hi David, where does the milk go?And what temp do I put the oven at? :-)
sorry, the oven 180 degrees and add the milk after you added the flour:) sorry
Ingredients:2 eggs175g caster sugar150g soft margarinefinely grated rind of 1 lemon175g self-raising flour125ml milkSyrup:140g caster sugar50ml fresh lemon juiceLemon icing:225g icing sugarjuice of 1 lemonPreheat the oven to 180 degrees. Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in the lemon zest and the flour. Add the milk. Spoon the mix into the cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a wooden stick right into the centre of the cake. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.To make your icing, sift the icing sugar into a bowl and add the lemon juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top.
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