Ingredients
The following ingredients have 8 Servings
- 2 eggs large
- 175 g sugar
- 150 g butter softened
- 2 tbs lemon rind grated *to taste
- 175 g self-raising flour sifted
- 125 ml milk
- 1 pinch sea salt
- 150 g icing sugar
- 50 ml fresh lemon juice
Instruction
- Preheat oven to 180C.
- Line the bottom of a greased 23 x 13 x 7.5 cm loaf pan with baking paper.
- Place eggs and sugar in a food processor bowl and process for 2 minutes, scraping the sides down once with a rubber spatula.
- Remove the lid and drop spoonfuls of butter or margarine on top of the mixture, together with the lemon zest, then pulse until it just disappears (mixture should resemble mayonnaise).
- Add the flour, milk and salt, cover and pulse until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary (do not over-beat).
- Spoon the cake mixture into the prepared pan and bake for 45 minutes, until golden brown on top and firm to the touch.
- Remove from the oven and stand the tin on a cooling rack.
- To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed (approximately 3 minutes). Do not boil.
- Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
- Leave until cool, then carefully ease the cake from the baking pan and remove the baking paper.
- Just before serving, sift a little more icing sugar on the top.
