About this recipe:A teatime-type cake that doesn't last long in our house. Mainly because I eat it for breakfast, which is probably not really advised... surely it's not much different to eating a lemon muffin?
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Method Prep:20min › Cook:20min › Ready in:40min
Put the eggs, oil, sugars and milk into a large mixing bowl and beat together quickly - best using an electric hand mixer). Sift the flour, salt and baking powder together into the liquid ingredients (you can mix them first in a separate bowl if you want to). Mix until the batter is mostly smooth.
Line a smallish loaf pan with greaseproof paper.
Grate the zest of the lemon into the batter and mix in with a plastic spatula. Pour into the loaf pan and bake for about 20 minutes or until the middle of the loaf has risen and a knife comes out clean... you know the drill!
Make a lemon sugar syrup – 50mls water, 50mls granulated sugar. Heat in your smallest saucepan until the sugar has dissolved then slice the now naked-looking zested lemon in half and squeeze all the juice into the syrup. Put the two halves of the lemon into the pan and bring to the boil. Turn off the heat and leave it to cool down a bit.
Once the loaf is out of the oven and cooled a bit, stick a sharp knife into the loaf a few times to create thin (well, almost invisible) channels into the cake. LEAVE IT IN THE LOAF TIN FOR NOW! Pour the rest of the syrup all over the loaf, concentrating on getting some of it in the 'holes'. It'll look a bit like it's swimming in syrup but that's okay - leave it to soak in for a few hours.
Don't turn the loaf out until it's cold - this is not the cake you want to make if you have impatient children or spouses hanging around the oven going 'is it ready yet?'. If you turn it out before it's cold it's not just sticky, it's gooey and a bit gross and you can't eat it with your fingers.
Hopefully I've got all the quantities right - I normally do double this and do 2 loaves, one blueberry and one lemon so it's perfectly possible I've done my dividing by 2 wrong.
Only difference is to do a blueberry loaf is that I don't do the syrup thing the same - there's no need; fresh blueberries will keep the cake moist enough. Although if you are making both together then put a bit of the plain syrup aside before you add the lemon flavouring and just brush the top of the loaf with the sugar syrup - stops the top from going kinda crunchy.
This is one of the best cakes I have made - yes I had to decide the oven temperature - but it wasn't too difficult. I'm just learning to bake in my Rayburn. I lightly stirred some lemon curd into the uncooked recipe - still used the lemon glaze. It was a beautiful cake. - 03 Feb 2012