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Starters | Soups | Main Meals | Desserts | Cakes | Biscuits, etc
Lemon Cake ~ Ruth Newton

Ingredients:
6 oz butter / margarine
6 oz sugar
3 eggs - beaten
6 oz self raising flour
3 lemons zest and juice

Method:
à cream margarine and sugar until smooth
à add eggs one by one and beat in
à fold in flour and lemon rind
à put in a greased loaf tin
à set oven to 220 degrees
à check cake after 20 mins with fork and cook until fork
comes out dry
à remove cake from oven but leave in tin and use fork to
make holes down to the base
à pour lemon juice evenly over the top leave to soak until
cold before removing from the tin
à cake can be wrapped in foil and frozen
à Ruth’s loaf tin measures 3½ x 7½ inches x 2½. It is a
2 pint loaf tin

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