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Ingredients
- 1 lb Margarine
- 1 lb Sugar
- 1 lb Flour
- 7 x Large eggs, (depends of size) (up to 8)
- 1 tsp (heaped) baking pwdr (not baking soda!)
- 2 x Untreated lemons, (up to 3)
- 2 x Untreated lemons, (up to 3)
- 1/2 lb Confectioners sugar, (up to 1) Water or possibly more lemons
Directions
- Cream margarine (I hate the taste of butter in this cake) well, add in sugar and Large eggs and cream well. Mix flour and baking pwdr and sift into mass little by little mixing very well. Grate peel from lemons and fold in too.
- Grease a bundt-pan and pour the batter into it. As I normally do this dough with 250 g flour etc. instead of 454 g I use a 9" pan. For this amount this would mean a 12.5" pan. Preheat oven and bake for about 1 hour at 180-220 degree C (356-432 F) till the toothstick-test says it is done.
- Glaze: Now juice the lemons, hot the juice slightly and dissolve confectioners sugar into it. Add in sufficient sugar to make a thin slurry and use this to bind the crumbs of the cake with a brush. Add in more sugar till you have a thick slurry and pour or possibly brush onto the cake. If the glaze is too sour add in water. If you have not sufficient fluid add in either water or possibly more juice. I prefer to glaze only the top and upper third of my cake.
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