Warm Lemon Syrup Cake by Zaina Adnan

Prep time : 15mins

Cooking time : 1hr plus cooling n soaking

Cuts into 12 slices

*EASY*

 

Ingredients:

• 225 unsalted butter. softened, plus extra to grease
• grated zest of 2 lemons n 2 tbsp lemon juice
• 225g caster sugar
• 4 large eggs, beaten
• 225g self-raising flour, sifted
• 75g candied lemon peel, finely chopped (optional)

For the syrup and decoration:

175g caster sugar (i reduced it to 100g)

finely sliced zest and strained juice of 3 lemons (i used only 2)

75ml water.

Methods:

1. Preheat oven to 180C (160C fan oven). Grease a 20.5cm (8in) round deep cake tin and baseline with baking parchment.
2. Cream the butter and lemon zest together. Gradually beat in sugar, followed by the eggs; the mixture should be stiff. Fold in flour, candied peel (if using), and lemon juice. Spoon the mixture into the prepared tin, level the surface and bake for about 1hr or until golden.
3. Meanwhile, prepare the syrup and topping. Put the sugar, lemon juice and water into a pan. Warm gently until the sugar dissolves, then bring to boil and bubble for 1 min. Leave to cool.
4. As soon as the cake is cooked, turn out into a shallow dish and immediately spoon the syrup over it. Leave for about 30mins for the syrup to soak in (but i only pour syrup when i have a slice;)). Serve warm, topped with the sliced lemon zest.