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
LEMON SYRUP CAKE
- 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
- ¼ cup / 60ml of water
- juice of lemon (from above)
- ¼ cup castor sugar
- Preheat the oven to 170ºC fan forced/ 350ºF / Gas mark 3.
- Grease or line a 20cm square tin with baking / parchment paper.
- Cream the butter and the sugar until light and fluffy in an electric mixer (about 5 minutes).
- Add the lemon zest and salt and continue to mix. Then add the eggs one at a time and continue to mix on high.
- Reduce to the lowest speed and gradually add the flour and milk until combined.
- Pour into prepared tin and bake in the oven for 30–35 minutes.
- 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.
- When the cake is cooked, remove from the oven and pour the syrup over the top.
- Allow to cool before cutting.
This cake can be served as is, or with orange segments and cream, or a dollop of mascarpone for a plated dessert.