Tuesday, 15 November 2011

Crunchy Lemon Syrup Loaves

This Mary Berry recipe is a classic from my upbringing. We as kids enjoyed the "Series of Unfortunate Events" and so this cake will forever be "Lemony Snicket Cake" to us.

It's a very simple recipe which makes a beautifully soft lemon sponge which is topped with a lemon syrup to give a delightful crunch! This recipe will fill 2 x 1lb loaf tins or 1 larger tin.

Just as the syrup is put on the warm loaf

You will need:

For the cake
  • 100g soft margarine or butter
  • 175g self-raising flour
  • 1tsp baking powder
  • 175g caster sugar
  • 2 eggs
  • 4tbsps milk
  • Finely grated rind of one lemon
For the syrup topping
  • Juice of 1 lemon
  • 100g of granulated sugar
To make:

Pre-heat the oven to 180°c/Gas 4

Lightly grease and line the bottom of your loaf tin(s)

Put all the cake ingredients into a bowl and mix well for 2 mins

Pour your cake mixture into your tin(s) and smooth the top

Bake for 30mins

While you're baking your loaf/loaves, make the syrup by combining the lemon juice and sugar and stir them together

Pour the syrup over the loaf/loaves whilst they're still hot from the oven

Leave in the tin(s) to cool completely before turning out

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