Lemon-Syrup Loaf Cake
(from choklad’s recipe box)
Source: Nigella Lawson's How to be a Domestic Goddess
Prep time: 30 minutes
Cook time: 45 minutes
Serves 8 people
Categories: baking, cake, lemon, teatime
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup and 1 tablespoon sugar
- a pinch of salt
- 2 eggs
- zest of 1 lemon
- 1 cup and 1 tablespoon self-raising flour
- 4 tablespoons milk
- juice of 1 1/2 lemon (approx. 4 tablespoons)
- 1/2 cup confectioner's sugar
Directions
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Preheat oven to 350 F. Line and grease the pan.
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Cream the butter and sugar first, then add the eggs and lemon zest. After that, mix in the flour and salt, and lastly milk.
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I found from experience that the recipes in the book are always too sweet for me, so I only used less than 1/2 cup of sugar. If you have a sweet-tooth, the amount in the recipe should be okay.
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Bake for 45 mins or until golden brown. A cake tester should come out clean.
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While the cake is baking, make the syrup. Put lemon juice and confectioner’s sugar on a pan, cook on a low heat until all the sugar dissolves.
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I only had one lemon and normal sugar, so I only used about 1/3 of sugar or thereabouts. The syrup turned out very strongly lemony, though. I think it’s better to make this right before you take the loaf out of the oven, because when it cools, it will harden.
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Take the loaf out of the oven, immediately prick the cake all over with fork or cake tester, and pour the syrup.
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Wait until the cake has completely cooled before cutting.