Lemon Cake

Loaded with vitamin C to assist the immune system.

Ingredients:

100g butter
100g caster sugar

2 large free range eggs (preferably organic)

1/4 cup full cream milk (preferably organic)

1 1/4 cups wholemeal Self Raising Flour

1 teaspoon baking powder
2 large lemons - rind grated

Syrup

4 tablespoons icing sugar

6 tablespoons fresh lemon juice

Directions:

1. Preheat oven to 160 degrees celsius

2. Grease and line a loaf tin with baking paper

3. Cream the butter and sugar, then beat in the eggs.

4. Add the flour, baking powder, milk and lemon rind and beat on high for one minute

5. Pour into the tin and smooth the top

6. Bake for approx 30 mins until knife inserted into the centre comes out clean

7. Remove cake from oven and let sit for 5 mins only, then use fork or skewer to prick fine holes all over the cake (to enable syrup to absorb in evenly)

8. Mix the icing sugar with the lemon juice and spoon all over the top of the cake, allowing the syrup to absorb in whilst cake is still hot.