french recipe for lemon syrup loaf cake
(from Lucianolinda’s recipe box)
I have converted some measurements to Ounces, which may not be perfect, but they are as close as I could get and should work
Source: RecipeThing user kitchenwitchER
Prep time: 20 minutes
Cook time: 45 minutes
Serves 6 people
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
- Preheat your oven to 375 degrees F.
- Line your loaf tin with butter and grate the lemon.
- Cream together the butter and sugar.
- Add the eggs and lemon zest, making sure to beat in well.
- Then add the sifted flour and salt, taking care to gently fold the mixture.
- Then add the milk.
- Spoon the mixture into the prepared loaf tin and put in the oven. Bake for 45 mins or until the cake is golden brown .
- 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.
-
Take the cake out of the oven and immediately puncture the top of it for the syrup to sink through.
-
Then spread the syrup evenly over your cake until covered. Do not take out of the tin until cake is thoroughly cooled.
-
*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.