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Published August 12th 2012
Luscious Lemon Syrup Cake- certain to please
• Prep Time: 10 mins Total Time: 1 hr
Serves: 8 Yield: 1 loaf cake
About This Recipe
This recipe never fails to please. Whenever I make it, people ask for the recipe. It appeals to both those who spurn icing on cakes and to those who adore it. Go on- try it! I bet you love it, too!
With thanks to my mother-in-law, Julie Smith, a British ex-pat living here, in Australia, who adapted an old English recipe for Australian conditions.
Cake:• 170 g self-raising flour 170 g caster sugar
115 g soft butter or margarine* 2 large eggs 4 Tablespoons milk
teaspoon baking powder
• Grated rind of one lemon
• Juice of one lemon
• 115 g caster sugar
1. Preheat oven to 160o C. Line a 210 x 114 cm (approx.) or similar size loaf tin with baking paper.
2. Add all of the ingredients for the cake to a large mixing bowl.
3. Mix on low speed with an electric mixer for two minutes, or until all ingredients are moistened.
4. Mix on high speed for two minutes- or until mixture is thick and creamy.
5. 'Pour' cake mix into lined tin and bake at 160o C for 50 minutes.
6. For the syrup:
a. Five minutes before the cake is due to come out of the oven, add lemon juice and sugar to a saucepan and stir over low heat until the sugar is dissolved.
b. Pour the warm syrup over the hot cake.
c. Leave to cool in tin before taking it out.
* Note: It is essential that you use soft butter or margarine. The first few times I made this cake, I used Fairy cooking margarine, and the cake sank in the middle (it still tasted fine). Now I use Devondale Extrasoft, and it works perfectly.
I made this cake last night for a family 'do'.
Today I have had to print off five copies of the recipe for everyone who thought it was absolutely delicious.
It is really a simple cake to make, but really tasty.
I imagine it would work just as well with orange or lime?