Lemon Cake With Syrup
Cake
1 lemon
200g castor sugar
250g butter
5 eggs (4 if large)
250g flour
1tsp baking powder
- 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
Juice of 2 juicy lemons
150g castor sugar
2tblsp gin (optional!)
- 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
