Yield: 4 Servings
|6 ounces||SR flour|
|6 ounces||Sugar(caster or soft brown)|
|Rind of 1 lemon,grated|
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.