Moist Lemon Cake
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

1 Cream butter and sugar. Add beaten eggs and sifted flour alternately. 2 Turn into an 8 x 8 or 9 x 9 square or round pan. Bake at 400F for 50 minutes. 3 Boil lemon juice and sugar. Remove cooked cake from oven & immediately pour boiling lemon mixture over. Cool in pan.

About


Variations - try different juices - orange juice, cranberry, pineapple. This cake keeps very well.