It’s someone’s birthday today. A whole three days after mine. A whole two days before Valentines and then a whole 15 days before our anniversary. February is an expensive month in our household. I spent this morning baking this beauty. I knew that I would have to bake something “lemony” as I know it always goes down a treat and I have a bit of a thing for loaf cakes at the minute, especially after the marble cake, that was just too good!
We will be celebrating properly at the weekend as work and uni are getting in the way today. I treated the Mr to a few lovely presents and we’ll be spending some time together at the weekend.
There’s something lovely about baking with lemons. It fills the kitchen with a clean smell and you just can’t beat it and how come if something is lemon flavoured it automatically feels lighter which in my mind makes it healthy. I think that’s how it works. Any hoo onto the recipe.
You will need –
125 g unsalted butter
175 g caster sugar
2 large eggs
zest of 1 lemon
175 g self raising flour
pinch of salt
4 tablespoons milk
For the syrup
juice of 1 ½ lemons
100 g caster sugar
For the glaze
juice of ½ a lemon
150 g icing sugar
Preheat your oven to 180 C/ gas mark 4.
Butter and line your loaf tin well.
Cream together butter and sugar and add eggs and lemon zest, beating them in well.
Gently fold in the flour and the salt, mixing thoroughly and then add the milk.
Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.
For the syrup: Put the lemon juice and caster sugar into a small saucepan and heat gently until the sugar dissolves.
As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
Leave cake to cool completely before removing from the tin.
For the glaze: Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed. Make sure your cake is completely cool before drizzling with the glaze.