I myself am not too keen on them and always end up getting the alternative – key lime pie over lemon merengue, peach over lemon iced tea, coconut scented diffusers over lemon basil candles… I’d even choose to slap my body with berry-based lotion and shower gel than smell like a citrus tart.
So it was strange when I started craving for the scent and the taste of lemons last month. Perhaps it had something to do with us finding sunshine beyond grey clouds on a supposedly good day for a barbie. Or the idea of beating the summer heat with £1 cups of lemonade. Or just plain missing the sun. In grey and grim England.
And then there was R’s lemon syrup loaf. If you can remember, R also made those naughty brownies.
It was the hallelujah of all summer cakes and I could not stop eating it even when I’ve stuffed myself silly. I wanted to recreate it at home and have asked for the recipe which she’s gladly shared.
R’s Lemon-Syrup Loaf Cake
For the batter:
175g unsalted butter
175g caster sugar
2 large eggs or 2 1/2 medium eggs
zest of 2 large lemons
175g self raising flour
pinch of salt
4 tablespoons milk
1/2 cup lemon juice
23cm x 13cm x 7cm loaf tin buttered and lined
For the syrup:
Juice of 1 1/2 large lemons
85g icing sugar (or start with 70g and increase as per taste)
For the cake:
- Preheat your oven to 180C or gas mark 4.
- Butter and line your loaf tin well.
- Cream your butter and sugar, add eggs and lemon zest beating them in well.
- Gently fold in the flour and the salt then add the milk and half cup of lemon juice.
- Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean (spear a knife at the centre of the loaf)
For the syrup:
- Heat the lemon juice and icing sugar into a small saucepan gently until the sugar dissolves.
- As soon as cake is out of oven, puncture all over with skewers and pour over the syrup.
- Leave cake to cool completely before removing from the tin.
- Decorate with icing sugar and candied lemons.