Moist Lemon Cake

Moist Lemon Cake


  • 4 eggs
  • 8 ounces butter
  • 8 ounces sugar
  • 8 ounces self-rising flour
  • juice of 2 lemons
  • 3 tablespoons icing sugar


Cream butter and sugar. Add beaten eggs and sifted flour alternately. Turn into an 8 x 8 or 9 x 9 square or round pan. Bake at 400F for 50 minutes. Boil lemon juice and sugar. Remove cooked cake from oven & immediately pour boiling lemon mixture over. Cool in pan. Variations -- try different juices -- orange juice, cranberry, pineapple. This cake keeps very well.

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