LEMON SYRUP LOAF CAKE
125g unsalted butter
175g caster sugar
2 lg eggs
zest of 1 lemon
175g SR flour
pinch of salt
4 tbsp milk
[450g loaf tin, buttered and lined]
for the syrup:
juice of 1 1/2 lemons (c.4 tbsp)
100g icing sugar
Preheat oven to 180 C/gas mark 4, butter and line loaf in.
Cream tog butter + sugar, add eggs and lemon zest, beating in well. Add flour and salt, folding in gently but thoroughly, and then the milk. Spoon into prepared loaf tin and put in oven. While cake is cooking, get on with the syrup: put the lemon juice and sugar into a small saucepan and heat gently so that the sugar dissolves.
Bake the cake for 45 mins, or until golden, risen in the middle, etc. As soon as the cake is out of the oven, puncture the top of the loaf all over with the cake-tester. 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 tin until it is completely cold, as it will be sodden with syrup and might crumble.