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Lemon Cake With Syrup

Lemon Cake With Syrup

Cake

• preheat oven to 180°C
• grate the zest from the lemon and add to the sugar and soft butter in a mixing bowl
• cream this mixture until it is pale and fluffy
• add the eggs, which should be at room temperature, one at a time, beating well between each addition
• squeeze the lemon and add the strained juice to the mixture
• sift the flour and baking powder and stir in gently
• scoop the mixture into a buttered and floured round 22cm cake tin
• bake at 180°C for 35 to 45 minutes until the centre of the cake is springy when pressed gently

Syrup

• while the cake is baking, mix the syrup ingredients together
• as soon as the cake is cooled turn it out, right-side up into a dish with sides
• prick the top with a fork and pour the syrup slowly over the hot cake
• as the cake cools a light sugary crust will form over the top

Serves 12