Victoria Lemon Cake
|Sweet butter||1 Cup (16 tbs)|
|Lemon rind||1⁄2 , grated|
|Sugar||1 Cup (16 tbs)|
|Self rising flour||2 Cup (32 tbs)|
|Lemon pudding||1 1⁄2 Cup (24 tbs)|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
Cream butter until soft.
Add lemon rind.
Gradually beat in sugar until the mixture is soft and pale.
Beat eggs lightly and stir into the mixture a little at a time.
Sift flour onto mixture and fold in with a spatula.
Line the bottoms of 2 round medium-size glass baking dishes with waxed paper.
Divide mixture equally between the dishes.
Cook one at a time on "simmer" setting for 7 minutes and then on highest setting for 3 to 4 minutes or until a toothpick comes out clean.
Let cake stand for 5 minutes to set.
Spread lemon pudding on top of one layer and place second layer on top.
Sprinkle with confectioner's sugar.
Calories 353 Calories from Fat 165
% Daily Value*
Total Fat 19 g28.8%
Saturated Fat 10.8 g54%
Trans Fat 0 g
Cholesterol 113.5 mg37.8%
Sodium 311 mg13%
Total Carbohydrates 43 g14.4%
Dietary Fiber 0.93 g3.7%
Sugars 24.3 g
Protein 5 g9.2%
Vitamin A 12.8% Vitamin C 1.5%
Calcium 5.6% Iron 6.4%
*Based on a 2000 Calorie diet