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Layne’s Tangy Lemon sponge cake

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1 1/4 cups cake flour
1 1/4 tsp baking powder
1/2 tsp bicarb
3 eggs
3/4 sugar
1 tsp lemon essence or just fresh lemon juice.
1/2 cup melted butter cooled
1/2 cup warm milk with 1 tsp fresh lemon juice.
1 tbs fresh lemon rind or more.

Beat eggs and sugar, lemon essence and rind, until light and foamy,
Beat in melt butter,
Add sifted flour and bicarb, baking powder .
Mix in butter milk (lemon and milk), mix till well combined but don’t overmix,
Bake at 180deg until its done. +-45 min

For syrup
1/2 cup water
1 cup sugar
1/2 tsp lemon essence or fresh lemon rind, boil till a little thick syrup, make holes on cake with a big toothpick and spoon over hot syrup over hot cake, sprinkle icing sugar and grated lemon rind.

Prepared, tried and tested by: Layne Ram

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