This loaf is fiercely lemony, there's the lemon cake, the lemon syrup and then the lemon glaze hello delicious, so long wussy tastebuds.
You see those cookbooks up there behind the cake? well my partner in crime bought those home for me, he knows I love a good cookbook and every now and then he'll come in the door with a beautifully wrapped surprise from a delightful bookshop near his office. That my friends is my kind of romance.
He also knows I am mad about Rohan of Whole Larder Love, and he's cool with it. Ro is a bloke who hunts, fishes, grows and forages. I'm a city girl who's going to buy her bunny legs at the butcher to make his spanish rabbit recipe but you know what, in the spirit of him to make this cake I walked down a very uneven and wet bluestone lane to
125g unsalted butter
150g caster sugar
2 large eggs
zest of 1 lemon
175g self raising flour
pinch of salt
4 tbsp milk
juice of 1 and a half lemons
100g icing sugar
juice and zest of 1/2 a lemon
150g icing sugar
Preheat your oven to 180 and line your loaf tin.
Cream together butter and sugar then add eggs and lemon zest, beating them in well. Gently fold in the flour and the salt, mixing thoroughly and lastly add the milk. Spoon the batter into your prepared tin and bake for 35 - 40 minutes or until a skewer comes out clean.
For the syrup, put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.
As soon as cake is out of oven, puncture all over with skewer and pour over the syrup. Leave cake to cool completely before removing from the tin.
For the glaze combine lemon juice, zest and icing sugar and stir until smooth and white, add a little more icing sugar if needed, finish by drizzling the cool cake with the glaze.