Lemon Syrup Cake

Directions

1. 1
   Preheat the oven to 180C/350F/Gas Mark 4. Butter a 2 lb loaf tin then line the sides and base with greaseproof paper and butter again.
2. 2
   Put all the cake ingredients in a bowl or mixer and beat for about 3 minutes until well blended. Pour into the lined and buttered cake tin and bake for about 45 minutes.
3. 3
   Remove and leave in the tin to cool.
4. 4
   Gently warm the lemon juice and icing sugar in a pan until the sugar has fully dissolved.
5. 5
   Prick the cake with a fork or skewer and pour the hot syrup all over.
6. 6
   Leave until the cake is almost cold before turning out.
7. 7
   Dust with icing sugar.
8. 8
   This is the classic lemon cake recipe failsafe and incredibly easy to make. For a cake thats extra moist and lemony make up double the quantity of syrup and save half for serving. Serve slices with creme fraiche or double cream.