Davida's Perfect Lemon Syrup Loaf

A community recipe by vic. whyte

Not tested or verified by Nigella.com

Introduction

Served by friends of the family at a Boxing Day dinner, I loved this tangy, spongey cake so much I got the recipe and make it several times every year. It would be a perfect dinner party pudding with raspberries and creme fraiche, as it's made all in the processor and can be made before you start on the main!

Ingredients

Serves: 1 cake

Metric Cups

For the Loaf

170 grams butter (softened)
170 grams self-raising flour
170 grams caster sugar
1 teaspoon baking powder
2 large eggs
74 millilitres milk
1 lemon zest (grated)

For the Syrup

lemon juice (from zested lemon)
3 tablespoons granulated sugar

For the Loaf

6 ounces butter (softened)
6 ounces self-rising flour
6 ounces superfine sugar
1 teaspoon baking powder
2 large eggs
3 fluid ounces milk
1 lemon zest (grated)

For the Syrup

lemon juice (from zested lemon)
3 tablespoons granulated sugar

Method

Davida's Perfect Lemon Syrup Loaf is a community recipe submitted by vic. whyte and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180 degrees C

Throw all ingredients into a food processor and blitz

Bake in a normal size loaf tin Bake on middle to high shelf for 35-50 minutes When a skewer comes out clean the cake is done.

Dissolve the sugar in lemon juice