Syrupy and citrusy, cut yourself a slice of sweet and sour splendour.
Cake:
| |
| 175g (6oz) | self-raising flour |
| 1 | teaspoon baking powder |
| 175g (6oz) | Stork packet |
| 175g (6oz) | caster sugar |
| 3 | medium eggs |
| 2 | tablespoons milk |
| 2 | lemon rinds, finely grated |
| |
Lemon syrup:
| 2 | lemons, juiced and strained |
| 115g (4oz) | caster sugar |
Method:
- Start by preheating your oven to 180°C, 350°F or gas mark 4.
- Then sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat together until smooth.
- Grease and line the base of a 1kg loaf tin and spoon in the mixture.
- Bake for an hour or until cooked.
- Turn the cake out.
- Warm the lemon juice and sugar together.
- And now for the main event, drizzle the lemony syrup all over the cake and watch it soak in. Mmmmm.
| Per serving | GDAs for average adults* |
|---|
| Calories | 322 | 16% |
| Sugars g | 29.2 | 32% |
| Fat g | 15.4 | 22% |
| Saturates g | 5.1 | 26% |
| Salt g (based on sodium) | 0.73 | 12% |
*Guideline Daily Amounts (GDAs) based on values for women
