EASY PEASY LEMON SPONGE
1⁄2cup butter, melted
1 cup canderel
2 eggs, well beaten
1 tablespoon lemon juice
1 1⁄2cups flour
1 teaspoon baking powder
1⁄4cup almond milk
1/4 cup fat free milk
1⁄3cup lemon juice
Mix together 1 cup canderel and butter.
Add eggs and 1 tablespoon of lemon juice; mix well.
Add salt, flour, and baking powder to mixture.
Bake at 180°C in a well greased loaf pan for 1 hour,or until golden brown.
Mix 1/3 cup lemon juice and 1/4 cup sugar.
Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
Serve warm or cool.
*original recipe: http://www.food.com/recipe/easy-lemon-pound-cake-11763
*Please note: I have somehow lost the picture I took of this so image is from the original page as linked above.