Now I have to admit, I got this recipe from my Leiths ‘How to Cook’ book because I have made it many times before and couldn’t possibly top it! The ingredients are the same but the method is completely different as I find this way a lot easier for children. I’d say skip dinner and save yourself for cake… it’s that good!!
Ingredients
- 100g Butter, room temp, plus extra to grease
- 1 Large Lemon
- 2 Eggs
- 2 Tbsp Milk
- 125g Self-raising Flour
- 1 Tsp Baking Powder
- 100g Caster Sugar
- 50g Granulated Sugar
Directions
- Preheat the oven to 180ᵒC. Grease a loaf tin with butter and line with greaseproof paper, making sure the paper comes up both of the longs sides (making the cake easy to remove).
- Grate the zest of the lemon and squeeze the juice.
- In a large bowl, cream together the butter and caster sugar. Whisk the eggs in, one at a time. Sieve in the flour and baking powder and stir with a wooden spoon. Pour in the milk to loosen the mixture and add the lemon zest.
- Pour the mixture into the prepared loaf tin and bake in the oven for 30-35 minutes. Insert a skewer to check that the cake is not wet inside.
- In a small bowl, combine the lemon juice and granulated sugar. Pour the syrup over the cake. Leave to cool in the tin and then remove by lifting the paper edges.
