Zingy Lemon Loaf Cake

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READY IN: 1hr
SERVES: 12
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 190oC ; 375oF ; Gas 5.
  • Grease a loaf tin or 8 x 10 inch baking tin.
  • Cream butter and 170g (6oz) of sugar in a bowl until soft and fluffy.
  • Gradually add the beaten eggs stirring all the time.
  • Grate the rind off the lemon very finely or peel with a potato peeler and chop very finely taking care not to include any white pith.
  • Mix in the lemon rind and flour.
  • Stir in enough milk to make the mixture drop off a spoon with a light shake.
  • Spread the mixture evenly in a greased loaf tin.
  • Bake for 30 to 40 minutes until the cake is springy when touched and a skewer inserted into the middle comes out clean.
  • While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling (microwave works too).
  • When the cake has cooked pierce all over with a skewer or fork and spoon the lemon syrup over the top.
  • Allow the cake to cool in the tin.
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