Ingredients
250g raw sugar
3 free range eggs
2 lemons
zest of
2 cups wholemeal self-raising flour
(300g)
1 cup full cream milk
(250ml)
1 tsp vanilla extract
200g butter
melted
2 lemons
juice of both lemons zested for the batter
50g raw sugar
for syrup
½ cup water
(125ml), for syrup
Equipment
- 1 loaf pan (22cm x 11cm)
- 1 large bowl
- 1 electric mixer
- 1 separate bowl
- 1 smaller bowl
- 1 small saucepan
- 1 wire rack
Instructions
- Preheat oven to 180°C (160°C fan-forced). Grease and line a loaf pan (22cm x 11cm).
- Place sugar, eggs and lemon zest together in a large bowl and beat with an electric mixer until well combined and pale and smooth.
- In a separate bowl sift the flour. In a smaller bowl mix the milk with the vanilla.
- Add a third each of the flour and milk mixtures into the sugar/egg mixture and beat through, then repeat twice more, beating well with each addition.
- Finally beat through the melted butter until well mixed.
- Transfer batter to the loaf pan and bake for 1 hour and 15 minutes.
- For the syrup, combine lemon juice, sugar and water in a small saucepan, bring to the boil then simmer until reduced by half.
- Once the loaf is cooked, pour the syrup straight over so it sinks into the cake and leave to cool inside the tin. Then remove carefully to cool further on a wire rack.
Notes
Variation
Why not try this recipe with oranges or limes instead of lemons?
Variation
This could also work well with almond meal (about 150g) in place of the wholemeal self-raising flour, but you'd need to separate the eggs, beating the yolk through the sugar/lemon zest and whisking the whites into stiff peaks to fold through at the end.
Storage
This is suitable for freezing. Store in an airtight container in a dark, cool place for up to three days.
