Monday, 17 October 2011

Nigella's Lemon Syrup Loaf Cake delicious! It was baked down here at the Winkwell over the weekend and it was scoffed very quickly - and TWO loaves had been baked.

The recipe is by Nigella Lawson:

For the loaf:
125g softened butter
175g caster sugar
2 large eggs
zest of 1 lemon (preferably unwaxed)
175g self-raising flour
4 tbsp milk

for the syrup:
juice of the lemon
75g icing sugar

  • Grease and line a 2lb loaf tin (23x13x7cm) with baking parchment - this is a very moist and sticky cake.
  • Preheat the oven to 180C/Gas 4.
  • Cream together the butter and sugar and then add the eggs, beating them in well. Add the flour and lemon zest and fold in gently but thoroughly until well mixed. Add the 4 tbsp milk and mix well. 
  • Spoon into the loaf tin and smooth the surface. Place into the oven.
  • While the cake is cooking, make the syrup. Place the lemon juice and icing sugar into a small pan and heat gently until the sugar dissolves 
  • When the cake is cooked stab the cake repeatedly, all over the surface and right down into the cake. This is good fun! Carefully pour the syrup mixture over the cake, trying to make sure that some is absorbed in the middle of the cake, rather than just running down to the edges of the tin. 
  • Leave in the tin until completely cold, then carefully remove and slice.
*The custom drizzle was made from lemon juice, water and icing sugar.


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