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Green Rosie's Tangy Lemon Cake


  • 125g/4oz butter

  • 175g/6oz sugar

  • Grated rind and juice of 2 lemons

  • 2 beaten eggs

  • 175g/6oz SR flour

  • A little milk

  • 50g/2oz sugar


  1. Cream butter, sugar and lemon rind until fluffy

  2. Gradually beat in eggs

  3. Mix in flour and enough milk to make a soft mixture that drops off the spoon when gently shaken

  4. Place in a greased 1kg/2lb loaf tin (I find a piece of greaseproof paper in the bottom helps in getting the cake out)

  5. Bake at Gas 4, 350F, 180C for 45-50mins.

  6. Just before the cake comes out of the oven make a lemon syrup. Heat the lemon juice and sugar until dissolved.

  7. Once the cake is out of the oven pierce all with a skewer.

  8. Pour the lemon syrup into the holes and allow to soak into the cake.

  9. Leave in the tin 'til cold.


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