Ingredients
110 g/7 tablespoons unsalted butter, softened.
175 g/ 3/4 cup plus 2 tablespoons caster/granulated sugar.
175 g/1 3/4 ups self raising/rising flour, sifted.
1 teaspoon baking powder.
A pinch of salt.
2 large eggs.
4 tablespoons whole milk.
Finely grated zest of 2 unwaxed lemons.
For The Topping
100 g/1/2 cup caster/granulated sugar.
Juice of 2 lemons.
Use a 1 kg/2 lb loaf pan lined with grease proof paper.
Serves 8-10
Directions
Preheat the oven to 180oC (350oF) Gas 4.
Put all the cake ingredients ,except the lemon zest, into a large mixing bowl and, using an electric hand whisk, thoroughly combine until the mixture is creamy and has a dropping consistency. Fold through the lemon zest and pour the cake batter out into the prepared loaf pan. Level the top with a palette knife and bake for 30-35 minutes, or until an inserted skewer comes out clean.
In the meantime, stir the lemon juice and sugar together in a jug/pitcher to make the drizzle topping Once the cake has baked, remove it from the oven and stab it all over with a skewer to create lots of fine holes for the syrup to soak through. Pour the lemon syrup over the hot cake and leave the cake to cool completely in its pan on top of a wire rack, before tuning out.
110 g/7 tablespoons unsalted butter, softened.
175 g/ 3/4 cup plus 2 tablespoons caster/granulated sugar.
175 g/1 3/4 ups self raising/rising flour, sifted.
1 teaspoon baking powder.
A pinch of salt.
2 large eggs.
4 tablespoons whole milk.
Finely grated zest of 2 unwaxed lemons.
For The Topping
100 g/1/2 cup caster/granulated sugar.
Juice of 2 lemons.
Use a 1 kg/2 lb loaf pan lined with grease proof paper.
Serves 8-10
Directions
Preheat the oven to 180oC (350oF) Gas 4.
Put all the cake ingredients ,except the lemon zest, into a large mixing bowl and, using an electric hand whisk, thoroughly combine until the mixture is creamy and has a dropping consistency. Fold through the lemon zest and pour the cake batter out into the prepared loaf pan. Level the top with a palette knife and bake for 30-35 minutes, or until an inserted skewer comes out clean.
In the meantime, stir the lemon juice and sugar together in a jug/pitcher to make the drizzle topping Once the cake has baked, remove it from the oven and stab it all over with a skewer to create lots of fine holes for the syrup to soak through. Pour the lemon syrup over the hot cake and leave the cake to cool completely in its pan on top of a wire rack, before tuning out.
Ethan.W
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