 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
I found this zesty cake recipe while staying at a Deer Farm Bed and Breakfast outside Kempsey in New South Wales, Australia September 2001. Margaret, the owner of the deer farm said that she acquired the recipe from a local Kempsey lady by the name of Estelle who was 80 years young. Estelle had brought the recipe from England to Australia during World War II. Ingredients:
125 g butter |
1 cup sugar |
2 eggs |
1 1/2 cups self raising flour |
1/2 cup milk (can substitute milk for water) |
1 lemon, juice of |
1/2 cup sugar |
Directions:
1. Cream together the butter and sugar.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in flour and milk alternately.
4. Pour cake batter into a prepared standard size cake tin.
5. Bake for approximately 45 minutes at 180°C.
6. Take the cake out of the oven and pour the warm lemon syrup over the cake while it is still hot.
7. Allow the cake to cool on a wire rack.
8. Small amount of granulated sugar can be sprinkled over the cake for decoration and crunch.
9. Note: Lemon syrup is made from the juice of one lemon and 1/2 cup sugar, which has been heated on the cook top until the sugar has only just dissolved.
|
|