About this recipe:This light and golden lemon sponge is enhanced by just a hint of vanilla, nutmeg and mace spice. Golden syrup gives a depth of sweetness and the result is a lovely soft, moist and delicious tea cake.
225g unsalted butter, room temperature
150g caster sugar
150g plain flour
2 tablespoons dried milk powder
1 tablespoon golden syrup
1/2 lemon, juiced
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon ground mace
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Method Prep:15min › Cook:45min › Ready in:1hr
Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk and golden syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased 900g (2 lb) loaf tin.
Bake at 170 C / Gas 3 for 45 minutes, checking for doneness by inserting a skewer and seeing if it comes out clean. You almost want to underbake this.