Quick Luscious Lemon Cake

• 110g (4oz) Block Margarine or Butter
• 110g (4oz) Castor Sugar
• 110g (4oz) Self Raising Flour
• 2 Eggs, beaten

Glaze

• 85g (3oz) Castor Sugar
• Rind, finely grated, and Juice of 1 Lemon

1. Preheat oven to 180°C (350°F, gas mark 4).
2. Grease and base line a 20cm sandwich tin.
3. In a saucepan warm the margarine/butter and sugar over a low heat, just enough to melt the margarine/butter.
4. Sift over flour, add eggs and stir until the mixture is smooth. Turn into the prepared tin.
5. Bake in the oven for about 20 minutes or until just spongy to the touch.
6. Leave to cool for about 5 minutes. Meanwhile, combine glaze ingredients.
7. Spoon glaze evenly over the hot cake. If glaze settles around the edges, spoon back over the centre.
8. Leave in the tin until completely cold then turn out carefully.

Tip: If preferred, add the lemon rind with the flour ( I did this)

Light in texture and very lemony, yummy!!

Recipe obtained from Kay Warner.