Lemon Syrup Loaf Cake Recipes

LEMON SYRUP LOAF CAKE

Lemon Syrup Loaf Cake image

Make and share this Lemon Syrup Loaf Cake recipe from Food.com.

Provided by Burgundy Damsel

Categories Dessert

Time 1h5m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter
1/2 cup sugar, plus
1 tablespoon sugar
2 large eggs
1 lemon, zest of
1 cup self-rising cake flour
1 tablespoon self-rising cake flour
1 pinch salt
4 tablespoons milk
4 tablespoons lemon juice
1/2 cup confectioners' sugar

Steps:

Butter a 9x5" loaf pan and line with parchment or wax paper. Make sure the lining comes an inch or so up the sides of the pan for easier unmolding later. Preheat oven to 350*.
Cream together butter and sugar, and add the eggs and lemon zest, beating them in well. Add the flour and salt, folding in gently but thoroughly, and then the milk. Spoon into the prepared loaf pan and put in the oven.
While the cake is baking, start making the syrup: put the lemon juice and sugar into a small saucepan and heat gently so that the sugar dissolves.
Bake the cake 45 minutes or until golden, risen in the middle (it will sink a little on cooling), and an inserted cake tester comes out clean. As soon as the cake is out of the oven, puncture the top all over with the cake tester or a suitable implement. Pour over the syrup, trying to let the middle absorb it as well as the sides, then leave it to soak up the rest. Don't try to take the cake out of the pan until it is completely cold, as it will be sodden with syrup and might crumble.

Nutrition Facts : Calories 269.2, Fat 13.2, SaturatedFat 7.9, Cholesterol 84.5, Sodium 252.9, Carbohydrate 35, Fiber 0.5, Sugar 21.7, Protein 3.6

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