Lemon Syrup Cake


Photo: flickr user WordRidden

Tags:

Fruit
citrus

Yield:

1.0 servings

Added:

December 29, 2009

Creator:

Anonymous

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Ingredients

110 grams softened butter
175 grams caster sugar
175 grams selfraising flour
4 tablespoons milk
grated zest of 1 lemon
2 lrg eggs pinch of salt
1 juice of 2 lemons
75 grams icing sugar plus extra for dusting

Preparation

1
Preheat the oven to 180C/350F/Gas Mark 4. Butter a 2 lb loaf tin then line the sides and base with greaseproof paper and butter again.
2
Put all the cake ingredients in a bowl or mixer and beat for about 3 minutes until well blended. Pour into the lined and buttered cake tin and bake for about 45 minutes.
3
Remove and leave in the tin to cool.
4
Gently warm the lemon juice and icing sugar in a pan until the sugar has fully dissolved.
5
Prick the cake with a fork or skewer and pour the hot syrup all over.
6
Leave until the cake is almost cold before turning out.
7
Dust with icing sugar.
8
This is the classic lemon cake recipe failsafe and incredibly easy to make. For a cake thats extra moist and lemony make up double the quantity of syrup and save half for serving. Serve slices with creme fraiche or double cream.

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