Lemon cake

Recipe from: 18 February 2011

Ingredients 13
Servings
Time 5 mins
  • 250
    g
    self-raising flour
  • 200
    g
    castor sugar
  • 150
    g
    softened butter/ margarine
  • 4
    eggs
  • 2
    tsp
    lemon zest
  • 1
    Tbs
    lemon juice
  • Lemon syrup:
  • 100
    g
    sugar
  • 75
    ml
    water
  • 75
    ml
    lemon juice
  • Lemon glaze:
  • 1
    cup
    icing sugar, sifted
  • 1-2
    Tbs
    lemon juice
 

Method

35 mins
 
Pre-heat the oven to 180°c and grease a standard loaf tin.
For the cake, combine all the ingredients in a large mixing bowl and mix until everything is well combined and the mixture is thick and creamy.

Transfer the batter to the cake tin and smooth out the top.
Bake the cake for 20-25 minutes until a skewer inserted comes out clean.
Remove from the oven and allow to cool for 5 minutes in the tin before removing it and allowing to cool completely on a wire rack.

Meanwhile, make the lemon syrup by bringing the ingredients to the boil in a small saucepan. With a skewer, poke holes into the cake and carefully spoon the hot syrup over the cake, allow to cool down completely.
Make the lemon glaze by whisking the lemon juice teaspoon by teaspoon into the icing sugar. You want the glaze to be quite thick.

When the cake has cooled completely, drizzle over the lemon glaze.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.

 

Read more on: starch
 

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