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

What you need:

  • 175g/6oz Odlums Self Raising Flour, sieved
  • 2 Eggs
  • 175g/6oz Shamrock Golden Caster Sugar
  • 150g/5oz Butter or Margarine
  • Rind of 1 Lemon
  • 150ml/¼pt Milk
  • Pinch of Salt

Lemon Drizzle

  • 2 tablespoons Granulated Sugar
  • Juice of 1 Lemon

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin.
  2. Beat eggs and sugar together until well mixed.
  3. Add butter/margarine and lemon rind and beat again until well blended.
  4. Finally, add the flour, milk and salt and beat 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. Combine the lemon juice and sugar in a small saucepan and simmer over a low heat until the sugar has dissolved. 
  7. Prick the warm cake with a fork, then gently drizzle syrup over until 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
moist lemon cake

Moist Lemon Cake

Category

Cakes

Cook Time

45 mins

What you need:

  • 175g/6oz Odlums Self Raising Flour, sieved
  • 2 Eggs
  • 175g/6oz Shamrock Golden Caster Sugar
  • 150g/5oz Butter or Margarine
  • Rind of 1 Lemon
  • 150ml/¼pt Milk
  • Pinch of Salt

Lemon Drizzle

  • 2 tablespoons Granulated Sugar
  • Juice of 1 Lemon

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin.
  2. Beat eggs and sugar together until well mixed.
  3. Add butter/margarine and lemon rind and beat again until well blended.
  4. Finally, add the flour, milk and salt and beat 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. Combine the lemon juice and sugar in a small saucepan and simmer over a low heat until the sugar has dissolved. 
  7. Prick the warm cake with a fork, then gently drizzle syrup over until 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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