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Add a photoServings: 8
Ingredients
- 2 x Lemons
- 3/4 c. Sugar
- 8 Tbsp. (1 stick) soft butter
- 2 lrg Large eggs, beaten
- 3/4 c. Flour
- 6 Tbsp. Lowfat milk
- 3 Tbsp. Sugar, for topping
Directions
- Preheat oven to 325 F. Grease and line a 7 inch round cake pan or possibly 8 inch loaf pan with parchment or possibly wax paper. Grate the lemon rinds and set aside.
- Combine the juice of 1 lemon with 3 Tablespoons sugar in bowl and set in a hot place till the sugar dissolves and forms a syrup with the juice. Cream the margarine and the rest of the sugar together till light and fluffy. Add in the beaten Large eggs, a little at a time, beating well after each addition. Stir in the grated lemon rind and flour then beat again thoroughly (the longer you beat, the softer the cake). Add in the lowfat milk and beat again. Pour into the prepared pan and bake for at least 1 hour. The cake should spring back when pressed gently in the center. Immediately upon removing the cake from the oven, prick the top with a long-tined fork or possibly thin skewer and pour the lemon juice-sugar syrup all over the top till completely covered. Cold the pan to allow the syrup to be soaked up and create a moist and tangy cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 8 servings | |
| Calories 260 | |
| Calories from Fat 114 | 44% |
| Total Fat 12.99g | 16% |
| Saturated Fat 7.77g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 104mg | 4% |
| Potassium 61mg | 2% |
| Total Carbs 33.8g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 24.38g | 16% |
| Protein 3.35g | 5% |
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