Lemon Syrup Loaf Cake

Lemons are always in our household. I have it with some warm water in the morning when I wake up. When we have a cough or cold, we have honey lemon drinks. I use it in most of our salad dressings, or even in cooking. The tangy, aroma smell of the lemon can be so refreshing.

I spied this little recipe in Nigella Lawson’s How to be a domestic goodness” book. Lemon syrup loaf cake. I love how it states syrup gets soaked into the cake it make it moist and lemony!

I know, how ironic for me to be posting a post on cake with syrup when my last post was about living clean and healthy! HA!

Well, I also said that food is meant to be enjoyed. I do like my little treats here and there. It’s life. I’m not perfect. 😉 If I do eat a baked item, then it has to be of a good quality-either home made or somewhere reputable. This post is deliberate because living clean is life long-and it’s a habit. It’s not ok to have deliberate sugar or refined carbs everyday. It’s ok to have something once a week.

But coming back to this lemon syrup cake. Oh my. It was worth it. I made it for work for a thank you afternoon tea, and it was well received. I had it on my cheat day, which is 2 days after and it was lovely. Simple. Uncomplicated. Perfect with a cup of tea.

Lemon Syrup Loaf Cake
125grams unsalted butter
150 grams castor sugar
2 large eggs
zest of 2 lemons
175grams self raising flour
pinch of salt
4 tablespoons of milk

juice of 1.5 lemons
100 grams icing sugar

Preheat Oven to 180C. Line loaf tin with baking paper.

Cream butter and sugar till fluffy. Add eggs and lemon zest beating them in. Fold in flour and salt, then milk. Spoon into loaf tin and bake for 45 mins.

Make syrup by putting lemon juice and sugar in saucepan, and heat till sugar dissolves.

When the cake is out of the oven, poke holes all over the cake, (yes go crazy! the more the better!), pour syrup over cake and let it absorb. Remove cake from tin only when it is completely cold.


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