Moist Lemon Cake

Posted by The Best Chef on Sep 15 2007 | Uncategorized

Variations: Try different juices — orange juice, cranberry or pineapple.

  • 4 eggs
  • 8 oz butter
  • 8 oz sugar
  • 8 oz self-rising flour
  • juice of 2 lemons
  • 3 tablespoons icing sugar

Cream butter and sugar.  Add beaten eggs and 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 and sugar.  Remove cooked cake from oven & immediately pour boiling lemon mixture over.  Cool in pan.

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