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Lemon Cake


  • 125 g butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups self raising flour
  • 1/2 cup milk (can substitue milk for water)
  • 1 lemon, juice of
  • 1/2 cup sugar


  1. Cream together the butter and sugar.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Stir in flour and milk alternately.
  4. Pour cake batter into a prepared standard size cake tin.
  5. Bake for approximately 45 minutes at 180c.
  6. Take the cake out of the oven and pour the warm lemon syrup over the cake while it is still hot.
  7. Allow the cake to cool on a wire rack.
  8. Small amount of granulated sugar can be sprinkled over the cake for decoration and crunch.
  9. Note: Lemon syrup is made from the juice of one lemon and 1/2 cup sugar, which has been heated on the cook top until the sugar has only just dissolved.