Homemade Lemon Sponge Cake Recipe

4 oz Margarine
4 oz Castor Sugar
4 oz Self Raising Flour
1 level teasponn Baking Powder
2 Eggs
A little Lemon Juice
and Grated Rind of a Lemon (Optional)

Cream Marg and Sugar and then add flour and eggs. Beat until Light and Creamy and then add Lemon Juice and Peel. Line tin with Greaseproof Paper and cook in a moderate oven - Mark 3 or 4 for approx 25 - 30 minutes.

Topping

Mix Lemon Juice and Icing Sugar to a fairly running consistency and pour over cake, when cool. Decorate with Cherries and Walnuts.
Note :- A Round Sponge will need 6 oz Sugar, Marg and Flour and 3 Eggs.