Things have been a little manic here the last few weeks, so this week’s bake needed to be something simple, something familiar, something comforting, and something I couldn’t screw up if I tried.
Enter the Lemon Syrup Loaf Cake.
I make this cake a lot. It’s my default cake for all occasions, being both delicious and easy. I use Nigella Lawson’s recipe from How To Be A Domestic Goddess – have done ever since my auntie first brought one of these loaf cakes on a family holiday. I devoured the cake, and bought the book as soon as I got home.
I do cook some other things from the book, but this is the page it falls open to naturally when I pull it off the shelf.
Usually, I’ll fiddle with the recipe a bit. I’ve used oranges and lemons to make a St Clement’s cake. I’ve added raspberries because I love the combination of raspberries and lemons. I’ve experimented with a touch of lime instead for something sharper.
But this week, I needed to go back to basics.
Nigella’s Lemon Syrup Loaf Cake
- 125g unsalted butter
- 175g caster sugar
- 2 large eggs
- zest of 1 lemon
- 175g self-raising flour
- pinch of salt
- 4 tbsp milk
and for the syrup:
- juice of 1 1/2 lemons
- 100g icing sugar
- Preheat oven to 180°C / gas mark 4, and line and grease your loaf tin
- Cream together butter and sugar, then beat in the eggs and lemon zest
- Fold in the flour and salt, then add the milk
- Spoon into loaf tin and bake for 45 minutes
- Meanwhile, heat the syrup ingredients in a small saucepan until the sugar dissolves
- As soon as the cake is cooked, puncture the top all over and pour the syrup over it
- Leave it to soak up the syrup until cold
See? Told you it was easy. I love this cake…