January 31, 2018
Desserts, Cakes, 8 or 9 Inch,
Snacks, Dairy, Fruit, Lemon, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Entertaining, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Flour, Butter/Margarine more
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"From a recipe book the DH gave me for my birthday and request to make it which I have since done and he has let me know it is a keeper for smokos."
Preheat oven to 180C.
Grease a 20cm/8 inch square cake tin and line with baking paper
Place the eggs, caster sugar and butter in a mixing bowl and beat hard until smooth and fluffy.
Stir in the lemon rind, then fold in the flour lightly and evenly and then stir in the milk, mixing evenly, then spoon into the prepared tin, smoothing level.
Bake in the preheated oven for 40-45 minutes, or until golden brown and firm to the touch.
Remove from the oven and stand the tin on a wire rack.
To make the syrup place the icing sugar and lemon juice in a small saucepan and heat gently, stirring until sugar dissolves, DO NOT BOIL.
Prick the warm cake all over with a skewer, and spoon the hot syrup evenly over the top, allowing is to be absorbed.
Leave to cool completely in the tin, then turn out the cake and cut into 12 pieces and dust with a little icing sugar before serving (I dusted the whole cake then cut into 12 bars).
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