There are two kinds of "fruit" cakes I just love; banana and the other lemon. So, don't be surprised if recipes for these keep popping up on the blog. Check my recipes for banana bread and banana cinnamon bread if you love baking with bananas. If lemon is in your favourite ingredients list, then you'll love this recipe for orange and lemon cake and this starbucks lemon loaf too. I'm adding this recipe for lemon syrup cake to the lemon diaries with much love.
Contrary to the belief that baking involves effort, is the truth that it doesn't. Really. This recipe took 7 minutes to whip up, and I know that because I checked the time on my oven as I set it to pre heat. Once you've lined the baking tin and measured out the floor, this batter will take only a few minutes.
I picked this recipe from Nigella Lawson's How to be a domestic goddess. It's a fantabulous book to have in your kitchen library .I've found recipes for all sort of baking moods I've had; cakes, biscuits, puddings, desserts, sweet cravings everything.
The recipe uses self raising flour. I used regular flour with added baking powder and baking soda and it worked just fine. What makes this cake so irresistible is the lemon syrup that works as an icing, so don't think of skipping it. It's the simplest thing to make. You can make this as a loaf cake using a medium sized loaf tin, though I used a small square baking pan and a small loaf tin and both turned out fine, the square pan taking slightly lesser cooking time.
Make the lemon syrup as the cake cooks, so you can pour it on the cake as soon as it is ready. The syrup will thicken as it cools down, but will spread easily on the warm cake, so don't worry about that. Also, pour the syrup on the cake while it is still in the tin. Take the cake out of the tin only when it has completely cooled down. Lining the cake tin with baking paper that slightly overhangs also helps in getting the cake out with ease, considering it will be sodden with syrup.
Now that we are done with the story, here's the recipe.
Lemon Syrup cake
For the cake:
125 gms unsalted butter, softened
175 g caster sugar
2 large eggs
zest of one lime
175 gms flour
1 tsp baking powder
1/2 tsp baking soda
4 tbsp milk.
For the syrup:
Put 4 tbsp of lemon juice and 100 gm icing sugar in a small saucepan and heat gently till the sugar dissolves.
1. Butter and line a medium sized loaf tin. Pre heat the oven to 180 C
2. Cream the butter and sugar. Add the eggs, one by one .Grate in the lemon zest.
3. Toss in the flour, baking powder and baking soda and fold in gently.
4. Add the milk and mix till just incorporated. Pour into the prepared tin and bake for about 45 mins.
5. While the cake cooks, make the syrup.
6. As soon as the cake is done, take it out of the oven. Puncture the top of the cake and pour the syrup all over the cake.
7. Let the cake completely cool, before you take it out of the tin.
Contrary to the belief that baking involves effort, is the truth that it doesn't. Really. This recipe took 7 minutes to whip up, and I know that because I checked the time on my oven as I set it to pre heat. Once you've lined the baking tin and measured out the floor, this batter will take only a few minutes.
I picked this recipe from Nigella Lawson's How to be a domestic goddess. It's a fantabulous book to have in your kitchen library .I've found recipes for all sort of baking moods I've had; cakes, biscuits, puddings, desserts, sweet cravings everything.
The recipe uses self raising flour. I used regular flour with added baking powder and baking soda and it worked just fine. What makes this cake so irresistible is the lemon syrup that works as an icing, so don't think of skipping it. It's the simplest thing to make. You can make this as a loaf cake using a medium sized loaf tin, though I used a small square baking pan and a small loaf tin and both turned out fine, the square pan taking slightly lesser cooking time.
Make the lemon syrup as the cake cooks, so you can pour it on the cake as soon as it is ready. The syrup will thicken as it cools down, but will spread easily on the warm cake, so don't worry about that. Also, pour the syrup on the cake while it is still in the tin. Take the cake out of the tin only when it has completely cooled down. Lining the cake tin with baking paper that slightly overhangs also helps in getting the cake out with ease, considering it will be sodden with syrup.
Now that we are done with the story, here's the recipe.
Lemon Syrup cake
For the cake:
125 gms unsalted butter, softened
175 g caster sugar
2 large eggs
zest of one lime
175 gms flour
1 tsp baking powder
1/2 tsp baking soda
4 tbsp milk.
For the syrup:
Put 4 tbsp of lemon juice and 100 gm icing sugar in a small saucepan and heat gently till the sugar dissolves.
1. Butter and line a medium sized loaf tin. Pre heat the oven to 180 C
2. Cream the butter and sugar. Add the eggs, one by one .Grate in the lemon zest.
3. Toss in the flour, baking powder and baking soda and fold in gently.
4. Add the milk and mix till just incorporated. Pour into the prepared tin and bake for about 45 mins.
5. While the cake cooks, make the syrup.
6. As soon as the cake is done, take it out of the oven. Puncture the top of the cake and pour the syrup all over the cake.
7. Let the cake completely cool, before you take it out of the tin.
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