03 April 2012

Lemon Syrup Loaf

125g Butter
1 1/2 cups of sugar
1 1/2 cups SR Flour
1/2 cup milk
2 eggs
2 lemons

Pre-heat oven to 180 degrees Celsius. Grease and line a loaf tin. Cream butter, 1 cup of sugar and rind of 2 lemons. Add eggs one at a time, beating well between additions. Add half the flour and half the milk and stir to combine.  Add remaining flour and milk, beating well.  Spoon into baking paper lined loaf pan and bake for 45-50 minutes.  While cake is baking, make the syrup.  Combine remaining half a cup of sugar and lemon juice in a small saucepan. Slowly bring to a simmer over a low heat, stirring to dissolve the sugar. Allow to simmer 1 minute. Remove from heat.  When cake is cooked, remove from oven. Use a skewer to poke holes in top of cake. Pour syrup over hot cake in tin. Allow to cool in the tin.

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