6 oz SR flour
6 oz Margarine
6 oz Sugar(caster or soft brownness)
2 lg Eggs
Rind of 1 lemon,grated
Fine

Set oven to 375/F or Cross 5. Grease an 8 inch x 10 inch roasting tin.
Cream the margarine and sugar in a bowl until subdued. Beat the eggs in
a basin and gradually beat into the creamed assortment. 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 hint. For the
topping, mix the caster sugar and lemon juice unitedly, and while the
sponge is still hot pour the mixture over the top of the cake. Leave
to cool in the tin and dig slices.

Yields
4 Servings