In memory of my friend, Ada Polkinghorn, I include her super recipe for -



  • 3½oz (approx. 100g) caster sugar (keep 2 tbspns for topping - see below)
  • 4oz (approx. 115g) soft margarine
  • 2 x size 1 eggs
  • 5oz (150g) self-raising flour
  • 2 tablespn lemon curd
  • grated rind of 1 large lemon (keep some back for decoration)

    For Topping:

    • 2 tablespoons taken from above caster sugar
    • juice of the lemon (warmed)


    You will need:

    Loaf tin, greased, and carefully lined with foil (otherwise cake will stick and break)

    Oven: gas mark 4, 350F° (170c).


    Mix all cake ingredients together and then beat for 1 minute. Pour into foil lined loaf tin, and bake in centre of oven for approx. 45 minutes (until cake is firm but not browned).

    Remove from oven but do not turn out of tin at this stage. While cake is still hot, dissolve 2 tablespoons of sugar in juice of lemon. Pour over cake while still in the tin.

    Leave to cool, then carefully turn out onto plate, and decorate to taste with strands of lemon rind. Serve plain for cake, or with cream for a special dessert.

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