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Davida's Perfect Lemon Syrup Loaf

A community recipe by

Not tested or verified by Nigella.com

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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!

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-raising flour
  • 6 ounces superfine sugar
  • 1 teaspoon baking powder
  • 2 large eggs
  • 3 fluid ounce 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
  • Place in tin on a rack and pierce cake all over with a skewer.
  • Spoon syrup over the loaf whilst still warm. Let cake cool in tin then turn out. Serve with crème fraîche - yum!
  • 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
  • Place in tin on a rack and pierce cake all over with a skewer.
  • Spoon syrup over the loaf whilst still warm. Let cake cool in tin then turn out. Serve with crème fraîche - yum!
  • Tell us what you think