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Crunchy Lemon Syrup Cake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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

MMMMM--------------------------TOPPING-------------------------------
      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 ass 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.
  
  TOPPING:
  
  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.
 
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