240g (8.5oz) sugar + 3 extra tsp of sugar for drizzling with the lemon juice
240g (8.5oz) butter
240g (8.5oz) self raising flour
Juice of 4 lemons
Grated rind of 4 lemons
Here’s a delicious halogen oven dessert (or snack!) recipe.
Cream butter and sugar together, add beaten egg and lemon rind. Stir in flour. Mix well.
Put into a butter lined, small loaf tin.
Bake on low rack of Halogen Oven on 150°C (302°F) for 1hr 40 mins – 2hrs.
Once cooked, prick all over with a skewer, stir 3 teaspoons sugar into the lemon juice and pour all over the cake. Leave to cool, once cooled the excess sugar will crystallise.