Lemon syrup cake

It is lemon season, and there’s no better time to make a lemon cake. This is a variation on a recipe from the 1960s. We love the simplicity of ingredients. Freeze additional portions for lunch boxes or snacks. You can also swap in gluten-free self raising flour if you can’t tolerate gluten.

Prep time:10 mins
Cook time :35 mins
Serves: 10

LEMON SYRUP CAKE

Ingredients

• 125g /1 stick /4oz unsalted butter
• 1 cup caster sugar
• ¼ tsp salt
• 1 lemon, zest (plus juice for syrup)
• 2 eggs
• 1½ cups self-raising flour
• ¾ cup of milk

Syrup

• ¼ cup / 60ml of water
• juice of lemon (from above)
• ¼ cup castor sugar

Method

1. Preheat the oven to 170ºC fan forced/ 350ºF / Gas mark 3.
2. Grease or line a 20cm square tin with baking / parchment paper.
3. Cream the butter and the sugar until light and fluffy in an electric mixer (about 5 minutes).
4. Add the lemon zest and salt and continue to mix. Then add the eggs one at a time and continue to mix on high.
5. Reduce to the lowest speed and gradually add the flour and milk until combined.
6. Pour into prepared tin and bake in the oven for 30–35 minutes.
7. Meanwhile, place the water, lemon juice and sugar in a small saucepan and bring to the boil. Stir until sugar dissolves – it will take just a couple of minutes.
8. When the cake is cooked, remove from the oven and pour the syrup over the top.
9. Allow to cool before cutting.

TIP
This cake can be served as is, or with orange segments and cream, or a dollop of mascarpone for a plated dessert.