The girls have been bugging me for a scarf. This was very quick and easy. The second one is now on the needles. Details here.
We are getting lots of lemons off the tree at the moment. I made a lemon cake yesterday which disappeared very quickly. I love a cake which doesn't need icing as you can eat as soon as it has cooled. Measurements are all estimates as usual with my cooking.
finely grated lemon rind from a lemon or two
1 cup caster sugar
1 1/2 cups SR flour
2/3 cup milk
Lemon juice from 2 lemons
1/4 cup sugar
Beat butter, rind and sugar. Mix in the eggs then the flour and then the milk.
Bake at 180 degrees for about 40 minutes.
Mix the topping ingredients together and pour over the top.
Leave to cool for about 20 minutes in the tin and then remove from the in and cool on a wire rack.