How to make
Select large eggs and a big, juicy lemon. Beat the eggs with sugar. Add the milk, sifted flour, salt, baking powder, vanilla and lemon flavoring. Mix well.
Set the oven to 360°F (180 °C). Melt the butter together with grated lemon rind, add to the mix. Take a small buttered baking dish and pour the mixture into it.
Bake for 35-40 minutes, checking with a stick for readiness. Squeeze the lemon juice over the hot cake evenly. Prepare the lemon glaze according to package directions and then spread it on top.
After the cake cools, leave it in the fridge for an hour or two. Lemon cake goes perfectly with a Sunday afternoon tea.
