Easter Lemon Cake Blogging
This is a old family recipie for Lemon Cake
4oz soft margerine
4oz castor sugar
2 large eggs
4oz self raising flour
1oz ground almonds
1 table spoon of lemon curd
grated rind lemon (optional)
1 desertspoon of tepid water
1. shift together flour and ground almonds
2. cream margerine and sugar
3. add eggs beting in gradually
4. add lemon rind and lemond curd
5. fold in flower and almonds followed by Tepid water
Bake in greased 8" sandwhich tin at 350oF/Reg 4 for approx 30 minutes
Ice when cold with lemon glace icing using juice of grated lemon and a little clouring if liked.
You can either have it straight just with icing or you can put buttericing in (which my mother chose to do, she added twist to it by using lemon liqure in the butter icing)
This is a old family recipie for Lemon Cake
4oz soft margerine
4oz castor sugar
2 large eggs
4oz self raising flour
1oz ground almonds
1 table spoon of lemon curd
grated rind lemon (optional)
1 desertspoon of tepid water
1. shift together flour and ground almonds
2. cream margerine and sugar
3. add eggs beting in gradually
4. add lemon rind and lemond curd
5. fold in flower and almonds followed by Tepid water
Bake in greased 8" sandwhich tin at 350oF/Reg 4 for approx 30 minutes
Ice when cold with lemon glace icing using juice of grated lemon and a little clouring if liked.
You can either have it straight just with icing or you can put buttericing in (which my mother chose to do, she added twist to it by using lemon liqure in the butter icing)
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