Lemon Crystal Cake

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Lemon Crystal Cake


6 oz Butter

6 oz Self Raising Flour

6 oz Caster Sugar

2 Eggs

1 Lemon

4 Tablespoons of milk



Juice of the lemon

4 oz Caster Sugar



Cream butter, sugar and grated rind of the lemon. Add beaten eggs and flour and mix well, adding the milk gradually.

Transfer to a greased 8” tin and bake at 180 c for 45 to 50 minutes.

Blend together the sugar and juice of the lemon. Pierce the surface of the cake, while still hot, with a wooden skewer and spoon the icing over the surface of the cake and allow it to sink in.  Allow to cool in the tin.

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