Denton Gardening Club Open Show 2025
Gentlemen's Class 2025
TANGY LEMON CAKE
Ingredients
- 125g Margarine
- 175g Granulated sugar
- 2 Lemons
- 2 Large eggs
- 175g Self-raising Flour
- 1 to 2 Tablespoons Milk
- 50g Granulated sugar for syrup
Method
- Pre-heat oven to 180°C or Gas mark 4.
- Line a 2lb loaf tin.
- Wash lemons.
Finely grate the rind of the two lemons.
Cut lemons in half & extract the juice. - Cream margarine, sugar and lemon rind until fluffy.
- Break eggs into a small bowl and mix with a fork.
- Gradually beat in eggs.
- Mix in flour.
- Check consistency – it should drop easily off a spoon when shaken gently.
If needed add some milk. - Place the mixture into the loaf tin.
- Bake for 40-50 minutes until risen golden and firm on top.
You may need to turn the oven down near the end of the cooking time. - Prepare the lemon syrup. Mix the 50g sugar and lemon juice in a small bowl to obtain a runny consistency.
- Spoon lemon syrup evenly over the cake while it is still warm. Leave cake in tin until cold.