170g (6oz) Self Raising Flour
170g (6oz) Margarine 225g
(8oz) Caster or soft brown Sugar
2 Large Eggs, beaten
1 Lemon
Pre-heat oven to 190°C; 375°F: Cream the margarine and 170g (6oz) of sugar in a bowl until soft and fluffy. Gradually add the beaten eggs into the creamed mixture. Fold in the flour and the grated lemon rind. Spread the mixture evenly in the tin. Bake for 18-20 minutes until springy when touched. While the cakes are cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling. When the cake has cooked prick the top with a fork and spoon the syrup over the cake. Allow the cakes to cool in the liners.
