Ingredients:
170g gluten and wheat-free white self-raising flour, sieved
25g Whitworths Demerara sugar
250g Whitworths Caster sugar
1 teaspoon vanilla extract
2 lemons, zest and juice
2 tablespoons milk
2 large eggs
170g butter
preparation:
Method 1 Preheat the oven to 180c/gas mark 4.
2 Line an 18cm/7inch loaf tin with oiled greaseproof paper. Beat the butter, 170g caster sugar and vanilla for 2-3 minutes or until light and fluffy.
3 Add the eggs and lemon zest and continue to beat for 2-3 minutes. Next, add the juice of half a lemon, milk and beat to combine.
4 Add the flour and gently mix to combine thoroughly. Spoon the mixture into the tin and tap the cake tin gently a few times on the counter top to flatten out the top.
5 Bake for 45-50 minutes or until a skewer comes out clean.
6 Meanwhile gently heat the remaining lemon juice and 80g caster sugar in a small pan to dissolve and allow to reduce to a syrupy consistency over a medium heat for 2-3 minutes.
7 Remove the cake from the oven and prick all over with a fork.
8 Carefully spoon the hot lemon syrup over the cake and finally sprinkle over the syrup to settle.
9 Remove the cake from the tin onto a wire rack and allow to cool completely before serving.Prep Time 20 minutes
Cook Time 50 minutes
Nutrition Information Makes 1 loaf -
approximately 10 slices.
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