Lemon Cake with Lemon Syrup
- tasty, tangy and homemade
1 cup of sugar
1 cup of lemon juice
100g softened, unsalted butter
1 cup of caster sugar
1½ cups of sifted self-raising flour
½ cup of milk
1 tablespoon of finely grated lemon rind.
Preheat an oven to 180C. Prepare a lined loaf tin (30cm x 10cm) with non-stick baking paper.
Place 1 cup of sugar and 1 cup of lemon juice in a bowl. Dissolve the sugar. Set aside – you will use this later.
(If you think the syrup may be too strong, you could halve he quantity – This gives a lighter flavour.)
In a bowl, place 100g softened, unsalted butter and 1 cup of caster sugar. Beat, with an electric mixer, until pale and creamy.
Add 2 eggs. Here, you need to add 1 egg at a time and beat well after each egg. A lovely creamy batter is developing.
Next, add 1½ cups of sifted self-raising flour, ½ cup of milk and 1 tablespoon of finely grated lemon rind. Beat well again.
Spoon the batter into a loaf tin.
Bake for about 40 minutes. Test with a skewer to make sure the cake is cooked thorough.
Take the cooked cake out of the oven and spoon the syrup over the cake and allow it to cool in the loaf tin.
Or, you can leave the cake to cool, and warm it up later and then pour the syrup over the warmed cake.