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A classic for a reason!
A classic for a reason!
This traditional style loaf cake never fails to please!
Decadent and indulgent whilst being fresh and zesty all at once, enjoy with a scoop of ice cream in summer or a cup of tea in winter; it truly is a cake for any occasion and can be made in around an hour
Ingredients
Ingredients
Sponge:
Sponge:
6 oz Caster Sugar
6 oz Self-Raising flour
4 oz Margarine
4 tablespoons of Semi-skimmed milk
2 Medium eggs
1 tablespoon lemon juice (Freshly squeezed)
Finely grated lemon zest of 1 lemon
Syrup:
Syrup:
Juice of 1 lemon (freshly squeezed)
Sieve in two tablespoons of icing sugar until you have a syrup consistency - you may add another heaped teaspoon of icing sugar to the last little bit of syrup to give an icing crust on top for decoration.
Equipment
Equipment
Large mixing bowl
Zester
Lemon Juicer
Loaf Tin liner / Greaseproof paper cut to fit your loaf tin
Method:
Method:
Preheat oven to 180° Fan
Add a liner or cut greaseproof paper to fit a 2lb loaf tin
Start by beating together the Sugar, Zest and Margerine until thick and fully combined. (The sugar will still be grainy, but no lumps of margarine should remain)
Add the eggs, milk, flour, and lemon juice, and beat again until smooth.
Pour the mixture into the lined loaf tin and bake on the middle shelf for 45 mins or until a skewer comes out clean. It should be a light golden colour on top.
LEAVE TO COOL IN THE TIN (this keeps the cake moist)
After 10 mins, skewer the cake (still in the tin) with a small knife or a kebab skewer about 15 times all over the top, then pour on 80% of the syrup so it goes down the holes.
Add a little more icing sugar to the syrup and drizzle it over the top of the cake to create a more visible drizzle effect.
DO NOT REMOVE FROM THE TIN UNTIL THE TIN IS COOL TO THE TOUCH.
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