Zingy Lemon Loaf Cake

Directions

1. 1
   Pre-heat oven to 190oC ; 375oF ; Gas 5.
2. 2
   Grease a loaf tin or 8 x 10 inch baking tin.
3. 3
   Cream butter and 170g (6oz) of sugar in a bowl until soft and fluffy.
4. 4
   Gradually add the beaten eggs stirring all the time.
5. 5
   Grate the rind off the lemon very finely or peel with a potato peeler and chop very finely taking care not to include any white pith.
6. 6
   Mix in the lemon rind and flour.
7. 7
   Stir in enough milk to make the mixture drop off a spoon with a light shake.
8. 8
   Spread the mixture evenly in a greased loaf tin.
9. 9
   Bake for 30 to 40 minutes until the cake is springy when touched and a skewer inserted into the middle comes out clean.
10. 10
    While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling (microwave works too).
11. 11
    When the cake has cooked pierce all over with a skewer or fork and spoon the lemon syrup over the top.
12. 12
    Allow the cake to cool in the tin.