I’ve made lemon cake plenty times before, but this one’s a slightly tweaked recipe. I did want to do a fluffy orange cream cheese frosting. Unfortunately, the shop didn’t have any cream cheese last evening. The next best thing I thought was to turn it into a lemon syrup loaf. Sweet and lemony cake with a sweet and lemony syrup seemed like the perfect match. This cake is great when you want to take a break from all the chocolate ones.
Flour – 1 cup
Butter – 1/2 cup at room temperature
Sugar – 3/4 cup
Eggs – 2
Baking powder – 1 tsp
Vanilla – 1 tsp
Lemon juice – 1/4 cup (juice from 2 lemons)
Lemon zest – from 2 lemons
Salt – a pinch, only if using unsalted butter
Sugar – 1/2 cup (icing or regular)
Lemon juice – from 1 lemon
Preheat oven at 190 degrees C and line your loaf tin with parchment paper.
Whisk together butter and sugar till light and fluffy.
Add the eggs and vanilla, and whisk some more.
Now the lemon juice and zest go in.
Tip the flour with baking powder and fold it into the batter.
Pour this into the loaf tin and bake at 190 degrees for 45-50 mins or till a toothpick comes out clean when you stick it in.
For the syrup, bring the sugar and lemon juice together in a saucepan over medium heat.
Once you have a syrup like consistency, say in about 2 mins, take it off the heat.
Prick the cake using a toothpick or a skewer when it’s still warm.
Pour the syrup all over the loaf and let it sit for a couple of hours so the loaf soaks in all the syrup.