Belgian Lemon or Caramel Cake


60 oz butter

1 cup SR flour

1 cup lemon butter or caramel

½ cup Castor sugar

1 egg


Rub butter into sugar and flour. Add beaten egg. Spread half the dough over 8 inch round tin. Spread the filling over the base. Roll remaining dough and put it on top. Cook in moderate oven in half an hour. Cool in the tin when cold, dust with icing.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>