Lemon-Syrup Loaf Cake

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

1. Preheat oven to 350 F. Line and grease the pan.

2. Cream the butter and sugar first, then add the eggs and lemon zest. After that, mix in the flour and salt, and lastly milk.

3. 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.

4. Bake for 45 mins or until golden brown. A cake tester should come out clean.

5. 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.

6. 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.

7. Take the loaf out of the oven, immediately prick the cake all over with fork or cake tester, and pour the syrup.

8. Wait until the cake has completely cooled before cutting.

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