14. Apr, 2017


A rich and moist cake!


For the cake batter:- 150g butter, 150g flour, 150g castor sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon vanilla essence, 3 eggs, 1 teaspoon lemon rind.                     For the syrup:- 1/3 cup sugar, 3 tablespoons water, 3 tablespoons lemon juice.

Place all the cake ingredients in the bowl of an electric mixer and using the "k" attachment beat for one minute until the batter is smooth and light in colour. Place the batter in a greased loaf pan (23x13cm) and bake at 180degrees celsius for 30-40 minutes. Remove from the oven and set aside. Do not remove the cake from the tin. Make the syrup by bringing all the syrup ingredients slowly to the boil. Remove from the heat. With a wooden skewer, make holes all over the cake. Spoon the hot syrup over the hot cake. Carefully pour the syrup a tablespoon at a time to cover the entire cake. Leave the cake in the tin to cool completely. When the cake is cooled run a knife down the sides of the tin to loosen the cake. Then turn out onto a serving plate. Enjoy!