Categories: cake

Ingredients

• Cake:
• 125g unsalted butter(about 4.5 oz.)
• 175g caster sugar* (about 4 oz.)
• 2 large eggs
• zest of 1 lemon
• 175g self-raising flour (about 41/2oz. or 1/2
• to 1/3 cup
• pinch of salt
• 4 tbsp. milk
• 450g loaf tin, buttered and lined (about 16 oz
• or 1 lb.)
• Syrup:
• juice of 1 lemon [about 3 tbsps.]
• 100g icing sugar (3 1/2 oz.)

Directions

1. Preheat your oven to 375 degrees F.
2. Line your loaf tin with butter and grate the lemon.
3. Cream together the butter and sugar.
4. Add the eggs and lemon zest, making sure to beat in well.
5. Then add the sifted flour and salt, taking care to gently fold the mixture.
6. Then add the milk.
7. Spoon the mixture into the prepared loaf tin and put in the oven. Bake for 45 mins or until the cake is golden brown .
8. while the cake is in the oven, prepare the syrup. Put the icing sugar in a small pan and mix in the lemon juice in slowly. Turn on a low heat and keep stirring occasionally until the sugar is dissolved.

9. Take the cake out of the oven and immediately puncture the top of it for the syrup to sink through.

10. Then spread the syrup evenly over your cake until covered. Do not take out of the tin until cake is thoroughly cooled.

11. *Caster sugar is a fine white sugar usually used in mixed drinks because it dissolves faster. if unavailable, you can make it by putting a little more than you need into a food processor, and pulsing until a fine grain is achieved. Cover the processor with a towel to prevent the fine powder from floating out into the air.

Email to a friend | Print this recipe | Back