This week, Roy has been craving one of his old time favourites. Lemon syrup cake is one of Roys favourite cakes, one which he generally avoids having on hand because he can't resist it. It is also one of the cakes which his Grandma and his Great Grandma made a lot when I was a little girl. When Roy discovered I was having friends over for afternoon tea, he thought this would be the perfect excuse to make the cake, but not eat too much of it - after all he would have to share. So this week, Roy Creates Yummy Lemon Syrup Cake.
You Will Need:
- 120 grams of butter or margarine
- 1 cup of sugar
- 2 eggs
- 1 cup of self raising flour
- 1/2 a cup of plain flour
- a pinch of salt
- 1/2 a cup of milk
For the syrup:
- Rind and juice of 1 large lemon
- 1/4 of a cup of sugar
Method:
- Preheat the oven to 180 degrees celcius and line a loaf tin with baking paper
- Using electric beaters, cream together the butter and sugar. Using electric beaters will make a lighter cake, but if you don't have any you can cream them by hand.
- Add the eggs and beat them in.
- Sift the flours and salt together and beat them into the butter, egg and sugar mix.
- Add the milk and beat until the batter comes together. Make sure there are no lumps of flour.
- Pour the cake batter into the tin and bake for 40 to 45 minutes, or until a skewer inserted into the middle comes out clean.
- In the last few minutes of baking, combine the lemon rind, juice and sugar in a saucepan and bring to the boil, stirring to make sure the sugar dissolves.
- When the cake is cooked, poke lots of holes in the top with a skewer
- Pour the hot syrup over the hot cake.
- Let the cake cool in the tin and absorb all the syrup.
- Turn out of the tin when it is cold,cut into slices and enjoy!