Syrupy Lemon Cake

Lemon Cake

115g caster sugar

115g butter

115g self-raising flour

2 Eggs lightly whisked

Juice and rind of one lemon

½ cup sugar

1. Preheat oven to 160c
2. Cream butter and caster sugar and slowly beat in eggs
3. Add flour and lemon rind and mix well
4. Pour into a greased and lined loaf tin
5. Cook for 20 – 25 minutes or until cake springs back when touched lightly
6. Meanwhile place lemon juice and sugar in a saucepan over medium heat.  Cook stirring constantly for 3-4 minutes until sugar dissolves.  Bring to the boil, reduce heat to low and simmer for 3-4 more minutes until thick and syrupy.
7. Pour the syrup over the cake while still hot and leave to cool for 10 minutes in the tin
8. Serve with double cream

Emma likes her cake with lots of cream and blueberries

Approved by my official spoon licker!