www.odlums.ie /recipes/moist-lemon-cake/

What you need:

  • 175g / 6oz Odlums Self Raising Flour (sieved)
  • 2 Eggs
  • 175g / 6oz Sugar
  • 150g / 5oz soft Margarine
  • Rind of Lemon
  • 150ml / 1/4 pint Milk
  • Pinch of Salt

For Lemon Syrup

  • 150g / 5oz Icing Sugar
  • Juice of 1 Lemon

How to:

  1. Pre heat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin.
  2. Put the eggs and sugar into a food processor and process for about a minute and a half, scraping down the sides if necessary.
  3. Remove the lid and drop spoonfuls of the soft margarine onto the mixture along with the lemon rind and process again until margarine disappears (about a minute). The mixture now looks like mayonnaise!
  4. Finally, add the flour, milk and salt and give another "buzz" until mixture is smooth.
  5. Transfer to the prepared tin and bake for about 45 minutes until golden brown and firm to the touch. Remove from oven and place tin on a wire tray.
  6. Meanwhile, gently heat the icing sugar and lemon juice in a small saucepan stirring until a clear syrup is formed. Do not boil.
  7. Prick the warm cake with a fork, then gently pour the syrup over it, until it has been completely absorbed.

Notes:

Best eaten fresh but will keep in an airtight container in a fridge for a week and will freeze for up to 3 months.
Fotolia_61325211_XS

Moist Lemon Cake

Category

Cakes

Cook Time

45 mins

What you need:

  • 175g / 6oz Odlums Self Raising Flour (sieved)
  • 2 Eggs
  • 175g / 6oz Sugar
  • 150g / 5oz soft Margarine
  • Rind of Lemon
  • 150ml / 1/4 pint Milk
  • Pinch of Salt

For Lemon Syrup

  • 150g / 5oz Icing Sugar
  • Juice of 1 Lemon

How to:

  1. Pre heat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin.
  2. Put the eggs and sugar into a food processor and process for about a minute and a half, scraping down the sides if necessary.
  3. Remove the lid and drop spoonfuls of the soft margarine onto the mixture along with the lemon rind and process again until margarine disappears (about a minute). The mixture now looks like mayonnaise!
  4. Finally, add the flour, milk and salt and give another "buzz" until mixture is smooth.
  5. Transfer to the prepared tin and bake for about 45 minutes until golden brown and firm to the touch. Remove from oven and place tin on a wire tray.
  6. Meanwhile, gently heat the icing sugar and lemon juice in a small saucepan stirring until a clear syrup is formed. Do not boil.
  7. Prick the warm cake with a fork, then gently pour the syrup over it, until it has been completely absorbed.

Notes:

Best eaten fresh but will keep in an airtight container in a fridge for a week and will freeze for up to 3 months.
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