Lemon Syrup Cake
By: Anonymous
Published: Tuesday, December 29, 2009 - 3:37am

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.