Title: Lemon cake(english)
 Categories: Cakes, English
      Yield: 4 Servings
 
      6 oz SR flour
      6 oz Margarine
      6 oz Sugar(caster or soft brown)
      2 lg Eggs
           Rind of 1 lemon,grated
           Finely
 
  Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting tin.
  Cream the margarine and sugar in a bowl until soft. Beat the eggs in
  a basin and gradually beat into the creamed mixture. Fold in the
  flour and the grated lemon rind. Spread the mixture evenly in the tin
  and bake for 30 to 40 minutes until springy to the touch. For the
  topping, mix the caster sugar and lemon juice together, and while the
  sponge is still hot pour the mixture over the top of the cake. Leave
  to cool in the tin and cut into slices.