 Ingredients |
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| 4 oz | Soft Margarine | |
| 4 oz | Sugar for the cake | |
| 5 oz | Self Raising Flour | |
| 2 | Eggs | |
| 1 | Grated rind | |
| 1 tsp | Lemon Curd | |
| 2 tbs | Sugar |
Page last updated 15 December 2000
Method
Beat all the ingredients together for two minutes. Note only half the lemon is used.
Place in a greased lined tin and bake for 45 mins to 1 hour at 350F to 375F
Mix lemon juice, lemon curd, tbs Sugar and the other half of the lemon rind. Warm in a small pan to dissolve the sugar.
Take the cake out of the oven and turn out onto a wire rack so that the bottom of the cake is upper most. Spoon the liquid over what is now facing upwards. ie the bottom is now the top.
Allow to cool.
This is really nice as a pudding with custard and that is how I remember it being served.