Sift flour, add all other indredients, and beat until well combined (I use my Kenwood Chef, but a hand mixer is fab). You can make this cake by the creaming method too, but it rises just as well all-in-one I find.
Put into a 2lb loaf tin - I use one of those posh loaf-tin liners you can get from lakeland or Julian Graves etc.
Bake in oven for about an hour, (possible longer) until skewer comes out clean. 180c. You could also bake this in a square flapjack-type tin, but bake for shorter time.
While cake is baking, stir the icing sugar into the lemon juice in a small saucepan, and melt together over a fairly low heat.
When cake is done, and out of the oven, leave it in the tin, then stab it all over with a skewer, then carefully spoon over the lemon syrup all over the top. Take your time with this, or the syrup will just run down the sides of the cake.
Leave until completely cold before taking this one out of the tin. It will be sticky!
Slice and enjoy. |
