Lemon loaf cake
LEMON-SYRUP LOAF CAKE
Serves 8 – 10
For the cake:
125g unsalted butter
175g caster sugar
2 large eggs
zest of 1 lemon
175g self-raising flour
pinch of salt
4 tbsp milk
450g loaf tin, buttered and lined
For the syrup:
juice of 1 and a half lemons [about 4 tbsps]
100g icing sugar
1. Preheat the oven to 180C/GM 4, and butter and line your loaf tin well.
2. Cream together the butter and sugar, and add the eggs and lemon zest, beating them in well.
3. Add the flour and salt, folding in gently but thoroughly, and then the milk.
4. Spoon into the prepared loaf tin and put in the oven. Bake for 45mins, or until golden, risen in the middle (although it will sink a little on cooling) and an inserted cake-tester comes out clean.
5. While the cake is cooking, get on with the syrup: put the lemon juice and sugar into a small saucepan and heat gently so that the sugar dissolves.
6. As soon as the cake is out of the oven, puncture the top of the loaf all over with the cake tester or suitable implement. Pour over the syrup, trying to let the middle absorb it as well as the sides, then leave it to soak up the rest. Don’t try and take the cake out of the tin until it is completely cold, as it will be sodden with syrup and might crumble.
(http://thebeatthatmyheartskipped.co.uk/index.php/2010/05/14/louises-lemon-syrup-loaf-cake/)
Serves 8 – 10
For the cake:
125g unsalted butter
175g caster sugar
2 large eggs
zest of 1 lemon
175g self-raising flour
pinch of salt
4 tbsp milk
450g loaf tin, buttered and lined
For the syrup:
juice of 1 and a half lemons [about 4 tbsps]
100g icing sugar
1. Preheat the oven to 180C/GM 4, and butter and line your loaf tin well.
2. Cream together the butter and sugar, and add the eggs and lemon zest, beating them in well.
3. Add the flour and salt, folding in gently but thoroughly, and then the milk.
4. Spoon into the prepared loaf tin and put in the oven. Bake for 45mins, or until golden, risen in the middle (although it will sink a little on cooling) and an inserted cake-tester comes out clean.
5. While the cake is cooking, get on with the syrup: put the lemon juice and sugar into a small saucepan and heat gently so that the sugar dissolves.
6. As soon as the cake is out of the oven, puncture the top of the loaf all over with the cake tester or suitable implement. Pour over the syrup, trying to let the middle absorb it as well as the sides, then leave it to soak up the rest. Don’t try and take the cake out of the tin until it is completely cold, as it will be sodden with syrup and might crumble.
(http://thebeatthatmyheartskipped.co.uk/index.php/2010/05/14/louises-lemon-syrup-loaf-cake/)
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