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- Moist Lemon Cake
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- 4 eggs
- 8 oz butter
- 8 oz sugar
- 8 oz self-rising flour
- juice of 2 lemons
- 3 tablespoons icing sugar
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- 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.
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- Boil lemon juice and sugar. Remove cooked cake from oven &
- immediately pour boiling lemon mixture over. Cool in pan.
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- Variations -- try different juices -- orange juice, cranberry,
- pineapple.
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- This cake keeps very well.
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