Moist lemon cake

Yield: 1 Servings

Measure Ingredient
4 Eggs
8 ounces Butter
8 ounces Sugar
8 ounces Self-rising flour
Juice of 2 lemons
3 tablespoons Icing sugar

Cream butter & sugar. Add beaten eggs & sifted flour alternately.

Turn into an 8 x 8 or 9 x 9 square or round pan. Bake at 400F for 50 minutes. Boil lemon juice & sugar. Remove cooked cake from oven & immediately pour boiling lemon mixture over. Cool in pan. Variations ~- try different juices -- orange juice, cranberry, pineapple. This cake keeps very well.

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