Ingredients
Cake
Butter - 6 Oz (~170g)
Castor Sugar - 6 Oz
Self Raising Flour - 6 Oz
2 Eggs
For the Crusty top
Juice of 1 Lemon
Castor Sugar - 4 Oz
Mix both into a thin sauce
Baking tin - 10" X 7"
Grease the tin
Let butter soften in a mixing bowl. Stir in sugar. Beat in eggs and flour.
Pour into prepared tin and bake for 40 mins at 350 Deg F
The cake can also be made with measurements from Tiny moothas' Egg Weight Cake or with any other plain butter cake recipe.
Take the cake out and while still warm, pour the sauce over the cake. The lemon juice will sink into the cake leaving the top crispy.
Cake
Butter - 6 Oz (~170g)
Castor Sugar - 6 Oz
Self Raising Flour - 6 Oz
2 Eggs
For the Crusty top
Juice of 1 Lemon
Castor Sugar - 4 Oz
Mix both into a thin sauce
Baking tin - 10" X 7"
Grease the tin
Let butter soften in a mixing bowl. Stir in sugar. Beat in eggs and flour.
Pour into prepared tin and bake for 40 mins at 350 Deg F
The cake can also be made with measurements from Tiny moothas' Egg Weight Cake or with any other plain butter cake recipe.
Take the cake out and while still warm, pour the sauce over the cake. The lemon juice will sink into the cake leaving the top crispy.
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