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.