Lemon cake recipe

am en ru
patrastoum-enq-kitronov-tort

Ingredients:

Cake:
120 grams butter, softened
1 cup flour
3 tsp baking powder
2/3 cup Chelsea White Sugar
2 large eggs
4 Tbsp milk
grated rind and juice of one lemon

Topping:
juice of 1 lemon
1/2 cup Chelsea White Sugar
few Tbsp boiling water (to dissolve sugar)

Preparation:

Preheat oven to 180˚C.
Grease and line a square 18cm baking tin.
Put all cake ingredients together in a food processor, in order above and process for 15 seconds.
Pour mixture into tin and bake for 20-25 mins.

For topping - mix the lemon juice, sugar and boiling water together. This should be runny. Spoon topping onto cake while hot. Leave in tin before turning out when cool.

*This recipe can also be made with electric hand mixers. Place all cake ingredients in a bowl in the stated order and mix until combined.

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