lemon cake (english)
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| recipe by : |
| serving size : 4 preparation time :0:00 |
| categories : cakes |
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| amount measure ingredient -- preparation method |
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| 6 oz. | self-rising flour |
| 6 oz. | margarine |
| 6 oz. | sugar(caster or soft brown) |
| 2 large | eggs |
| | rind of 1 lemon -- grated finely |
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| set oven to 375/f or mark 5. grease an 8 inch x 10 inch roasting tin. |
| cream the margarine and sugar in a bowl until soft. beat the eggs in |
| a basin and gradually beat into the creamed mixture. fold in the |
| flour and the grated lemon rind. spread the mixture evenly in the tin |
| and bake for 30 to 40 minutes until springy to the touch. for the |
| topping, mix the caster sugar and lemon juice together, and while the |
| sponge is still hot pour the mixture over the top of the cake. leave |
| to cool in the tin and cut into slices. |
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| soar - the searchable online archive of recipes |
| http://soar.berkeley.edu/recipes/ snagged by jeff pruett. |
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| per serving (excluding unknown items): 489 calories; 37g fat (67.7% |
| calories |
| from fat); 7g protein; 32g carbohydrate; 1g dietary fiber; 94mg |
| cholesterol; |
| 969mg sodium. exchanges: 2 grain(starch); 1/2 lean meat; 7 fat. |
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| nutr. assoc. : 0 0 0 0 0 0 |
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| * exported from mastercook * |
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| (ID: 77851) Mirror: rec.food.recipes: Tue, Nov 18, 2003 |