Lemon Cake – Part 1

Lemon-Cake-with-Syrup-(4532)

A couple of months ago I completed my Nigella recipe book collection by purchasing How to be a Domestic Goddess. When flipping through the pages I found two cakes I wanted to try immediately – two lemon cakes found on pages 12 and 13. I made them both to see which one we liked the most. I will announce the winner a little later.

Here’s the recipe for her Lemon-Syrup Loaf Cake. The only thing I left out is the salt. I try to avoid salt as much as possible. Many chefs tell you that salt brings out flavour. I totally get this but when I first tried adding salt to sweet lemon recipes the taste was too strong for me. I will give the recipe as is in Nigella’s book – salt and all. But that is totally optional. I like to call this cake Gill’s Favourite Lemon Cake, in honour of my friend Gill 🙂

For the cake you need:

  • 125g unsalted butter
  • 175g caster sugar
  • 2 large eggs
  • zest of a lemon
  • 175g self-raising flour
  • pinch of salt (optional)
  • 4 tablespoons milk

For the syrup:

  • around 4 tablespoons lemon juice
  • 100g icing sugar

Equipment: 23 x 13 x 7cm loaf tin (or similar), properly greased and lined

Preheat your oven to 180°C/Gas Mark 4. When you line your tin with baking paper make sure it comes up to around 1cm or a bit more to the sides (see photo). This will make unmoulding much easier.

In a large bowl whisk together the butter and sugar, then add the eggs and lemon zest and beat well. Fold in the flour and salt (you can leave the salt out), and add the milk. Pour the batter into the loaf tin and place it in the oven. In the meantime prepare the syrup (see method below). Bake for around 45 minutes, or until golden and check with a skewer or knife to make sure it’s done.

Prepare the syrup by placing the lemon juice and icing sugar in a small pot over the heat and stir gently until the sugar dissolves. Puncture tiny holes with a cake tester or skewer in the cake and pour the syrup over the cake while it is still in the tin. Make sure the middle part absorbes as much liquid as the sides.

When the cake is completely cold, lift it out from the tin. If the cake is still warm it might crumble.

This cake is so easy and so yummy that it will become a regular treat – you’ll see! Check out the next post for the second recipe.

Enjoy!

Rob x

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