Tangy Lemon Cake Recipe

Tangy Lemon Cake Recipe

Ingredients : Makes one 900g loaf

175 g

175 g

3

175 g

1

1

 

For the syrup

115 g

2

Butter

Caster sugar

Eggs, beaten

Self-raising flour

Orange, grated rind

Lemon, grated rind

 

 

Caster sugar

Lemon, juiced

Method :
  • Preheat the oven to 180oC/350oF/Gas 4. Then grease a 900g loaf tin.
  • Beat the butter and sugar together until light and fluffy, then gradually beat in the eggs. Fold in the flour and the orange and lemon rinds.
  • Turn the cake mixture into the cake tin and bake for 1 1/4 - 1 1/2 hours, until set in the centre, risen and golden. Remove the cake from the oven, but leave in the tin.
  • To make the syrup, gently heat the sugar in the lemon juice until melted, then boil for 15 seconds. Pour the syrup over the cake in the tin and leave to cool.

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