Ingredients:
Cake:
- 175g (6oz) self-raising flour
- 1 level tsp baking powder
- 175g (6oz) Flora Cuisine or Buttery
- 175g (6oz) caster sugar
- 3 medium eggs
- 2 tbsps semi-skimmed milk
- Finely grated rind of 2 lemons
Lemon syrup:
- Juice of 2 lemons, strained
- 115g (4oz) caster sugar
Preparations:
1. Sift the flour and baking powder (use ½ tsp only baking powder if using Buttery) into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.
2. Spoon the mixture into a greased and base lined 1kg (2lb) loaf tin.
3. Bake in a preheated oven at 180°C, 160°C fan, gas mark 4 for 1 hour or until cooked.
4. Turn out onto a wire tray.
5. Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.
6. Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.
