How to make : A Lemon Cake

Having tried and tested a fair few lemon cake recipe's now, I have yet to find one better than my Grandma's! This lemon cake is perfect to coincide with afternoon tea consisting of a light moist sponge with a gorgeous lemon zest bursting through and not to forget the mouth-watering lemon syrup that sits on top whilist seeping through into the sponge.

The cake:
6oz Caster Sugar
6oz Self Raising Flour
4oz Butter
1 level tea-spoon of baking powder
2 eggs
Grated rind of 1 lemon (I used 1 lemon and a quarter of another one)
4 Tablespoons of milk

The topping:
4oz Caster Sugar
Juice of 1 lemon

Start by pre-heating your oven and pop it on gas mark 4 or 160. Next grease a loaf tin and pop that to the side.

Take the sugar and butter and cream together so its light and fluffy. Next slowly add the eggs into the mixture - I use an electric whisk for this. After the eggs are mixed in fold in the flour, using a figure of 8 method with your spoon. Then grate your lemon rind into the mixture and stir in. Finally add 4 tablespoons of milk into the mixture and stir. Grab your loaf tin and pour all of the mixture into the tin. Pop into the oven on a low shelf for 50-60 minutes, mine was ready after 50 but just keep an eye on it. If you prick a skewer into the cake and it comes out clean you will know that it is cooked!

Whilst your cake is in the oven make the topping so that it is ready to pour on as soon as your cake is out of the oven. Simply put your sugar into a bowl and add the lemon juice, mix together and your topping is done! When your cake is out of the oven, make little holes all over your cake using a skewer so that when the syrup is poured on, it seeps through into the cake. Finally add your syrup and allow to cool.


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