---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
       Title: Crunchy Lemon Syrup Cake
  Categories: Cakes
       Yield: 8 servings
       3 oz Self-raising flour
       3 oz Caster sugar
       3 oz Butter or margarine; soften
       2 md Eggs
       1    Lemon, grated rind
       3 oz Granulated sugar
       1    Lemon, juice
   Preheat oven to 180oC/350oF.
   Grease and line a 7in round cake tin.
   beat togehter the sugar and margarine until fluffy,
   beat in the eggs one by one, then add sifted flour and
   lemon rind and beat well. turn into cake tin and bake
   for 40-45 mins, until golden and risen and inserted
   skewer comes out clean.
   Sprinkle sugar over top of hot cake, and spoon juice
   over. Cool in tin.
   Souce: Woman’s Weekly (no idea about date). Entered by
   Anja Wolle June 1996.
   Comments (Anja): this is a lovely cake, but the sugar
   for the topping is too much, and I think it might turn
   out better if you used caster (superfine) sugar. I
   also used about twice as much lemon juice (4 tb), to
   achieve a good coverage.