Moist Lemon Cake

4 eggs
8 oz butter
8 oz sugar
8 oz self-rising flour
juice of 2 lemons
3 tablespoons icing sugar

Cream butter and sugar. Add beaten eggs and sifted flour alternately.
Turn into an 8 x 8 or 9 x 9 square or round pan. Bake at 400F for 50
minutes. Boil lemon juice and sugar. Remove cooked cake from oven &
immediately pour boiling lemon mixture over. Cool in pan. Variations --
try different juices -- orange juice, cranberry, pineapple. This cake
keeps very well.


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