Why not whip up this divine lemon syrup cake for afternoon tea? Try serving it with King Island cream and fresh blueberries as an added treat.
- 250g self-raising flour
- 1 teaspoon baking powder
- Pinch salt
- 250g unsalted butter, chopped
- 185g sugar
- Rind of 2 lemons, finely grated
- 4 eggs
- 40ml freshly squeezed lemon juice
- Juice of 2 lemons
- 125g caster sugar
- Gin or orange liqueur to taste
- Cream, fresh blueberries and fine shreds of citrus rind
Sift the flour, baking powder and salt together. Beat the butter, sugar and lemon rind in a bowl until creamy and white. Add in the eggs one at a time. If the mixture curdles, add a tablespoon or two of the flour mixture with each egg. Fold in the remaining flour mixture and the lemon juice.
Spoon the mixture into a buttered and floured cake tin and bake at 180ºC for 45-60 minutes.
To make the syrup combine the lemon juice and sugar in a saucepan and stir over a low heat until the sugar has dissolved. Remove from the heat and add the liqueur.
Remove the cake from the oven and stand for 10 minutes before pouring over the syrup. Allow to cool completely before serving with the cream, blueberries and citrus rind.