Jan 29 # 1 of 4
Made this tonight. Totally yummy recipe!
Lemon Syrup Loaf Cake
1/2 cup unsalted butter
1/2 cup sugar, plus
1 tablespoon sugar
2 large eggs
1 lemon, zest of
1 cup self-rising cake flour
1 tablespoon self-rising cake flour
1 pinch salt
4 tablespoons milk
4 tablespoons lemon juice
1/2 cup confectioners' sugar
Butter a 9x5" loaf pan and line with parchment or wax paper.
Make sure the lining comes an inch or so up the sides of the pan for easier unmolding later.
Preheat oven to 350*.
Cream together butter and sugar, and add the eggs and lemon zest, beating them in well.
Add the flour and salt, folding in gently but thoroughly, and then the milk.
Spoon into the prepared loaf pan and put in the oven.
While the cake is baking, start making the syrup: put the lemon juice and sugar into a small saucepan and heat gently so that the sugar dissolves.
Bake the cake 45 minutes or until golden, risen in the middle (it will sink a little on cooling), and an inserted cake tester comes out clean. As soon as
the cake is out of the oven, puncture the top all over with the cake tester or a suitable implement. Pour over the syrup, trying to let the middle absorb it as well as the sides, then leave it to soak up the rest. Don't try to take the cake out of the pan until it is completely cold, as it will be sodden with syrup and might crumble.
Posted By: The Ironic Chef
Jan 30 # 2 of 4
Mmmmm, the more lemon in the cake the better.
Posted By: chubbyalaskagriz
Jan 30 # 3 of 4
Dang, I puckered-up just reading the r ecipe! Now THAT'S the test of real lemon appeal! YUM, janie!
Jan 30 # 4 of 4
It wasnt to tart.
Jon even liked it. It made one regular loaf pan size cake about 2 1/2 inches high.