Granny's Lemon Cake

A family recipe from my other granny, who is actually also an awesome cook, but then I find grannies always are. This is probably my favourite thing she makes and is just perfect with a cup of tea. For an alternative, its actually just as good made with oranges, and I find this is a little bit more of an unusual cake than the traditional lemon.

4 oz soft margarine

6 oz caster sugar

6 oz self raising flour

4 tbsp milk

2 large eggs

the zest of 1 large lemon.

For the syrup

3 rounded tbsp of icing sugar

3 tbsp lemon juice

Grease and line a 2lb loaf tin. Cream together margarine and sugar, add eggs, sifted flour, grated lemon rind and milk. Mix well to a soft dropping consistency. Pour into lined baking tin and smooth the top. Bake in the oven at 180 degrees for about 40-45 minutes, by which time the cake should be firm. Mix sifted icing sugar and lemon juice together as soon as it comes out of the oven and leave in the tin until completely cold. My Gramps also wanted me to add that when you finally take it out of the tin, the 'gravy' on the bottom paper and the tin is lovely! :-)