Over the winter months, when there are lemons on our backyard tree, I often make this delicious, sticky cake.
It is quick and easy to whip up in a food processor, but if you don't own one, chop the lemon zest finely, cream butter, sugar and zest, then mix in eggs and fold in the dry ingredients.
I like to make this cake in a Bundt tin, but any shape tin is fine.
Lemon Syrup Cake
zest (finely grated rind) of one large lemon
200g (6 1/2 oz) sugar
250g self-raising flour
1 tsp baking powder
250 g (8 oz) butter, softened
150 g (5 oz) sugar
juice of one large lemon
Preheat oven to 350 F/180 C. Grease a cake tin well.
Blend lemon zest and sugar in a food processor, then add remaining cake ingredients and mix well.
Pour into tin and bake for 45 minutes or until a skewer pushed into the cake comes out clean.
To make the syrup, mix the lemon juice with the extra sugar in a small saucepan and heat until sugar has dissolved. Turn out the cake and slowly pour the syrup over until it soaks in.
This cake is delicious served warm with whipped cream, or just on its own. Sometimes I serve the cake as a dessert with its centre filled with freshly whipped cream. Mmmm...
I have finished painting the ensuite bathroom apart from a couple of spots where we are having trouble getting putty to dry due to the cold weather. Another thing we need to do is repair the broken soap dish in the shower. It is one of the ones that is part of the tile and it looks really ugly.
Tomorrow I am hoping to make a trip to Spotlight to choose some fabric for the window treatment I am planning to make.
Hopefully everything will be done by next weekend and I'll be able to post pictures. These things always seem to take longer than expected!