Lemon Syrup Loaf Cake

Lemon drizzle cake is amazing and anyone who says otherwise is no friend of mine.

This recipe comes from Nigella Lawson’s book How to be a Domestic Goddess (I’ve just made a couple of little changes to suit me e.g. ordinary butter rather than unsalted, which I never have in the cupboard). It works every time and everyone loves it, even my little cake-avoiding Grandma requests a ‘slither’ for fear of missing out. And rightly so because it’s moist and tangy with a delicious sugar-syrup coating.

Now wipe the dribble from your chin, relieve your salivating and make this lovely lemon syrup loaf cake!

Ingredients for the Cake and Syrup:

125g butter
175g caster sugar
2 large eggs
Zest of 1 lemon
175g self raising flour
4 tablespoons milk
Juice of 1 1/2 lemons (about 4 tablespoons)
100g icing sugar

Lemon 5 Lemon 4

Method:

1. Preheat the oven to 180 degrees celcius and butter and line a 2lb loaf tin.
2. In a large bowl cream together the butter and caster sugar then add eggs and lemon zest, beating them in well.
3. Sieve the flour into the bowl, followed by the milk and then combine all of the ingredients.
4. Spoon the mixture into the prepared loaf tin and bake for about 45 minutes, when the top should be nicely browned.
5. For the syrup, put the lemon juice and icing sugar into a small saucepan and heat on the hob until the sugar dissolves.
6. After removing the cake from the oven keep it in the tin and puncture the loaf a few times with a skewer. Then pour the syrup over the top – it will seem like a lot of syrup at first but it will be absorbed by the cake within a few minutes.

Lemon 3 Lemon 2

When the cake is cool and the syrup has soaked into the sponge it is ready to eat! Go on, have a big slice, treat yourself!

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