When life gives you lemons...

...make this cake.

Nigella's Lemon-Syrup Loaf Cake

Cake:
125g unsalted butter
175g caster sugar
2 large eggs
Zest of 1 lemon
175g self-raising flour
pinch of salt
4 tablespoons milk

See here for conversions

Syrup: 
Juice of 1/5 lemons (about 4 tablespoons)
100g of icing sugar

23 x 13 x 7 cm loaf tin, buttered and lined, preheat the oven to 180 degrees or gas mark 4.

Method: 

• Cream the butter and sugar
• Add eggs and lemon zest, beat in well
• Add the sieved flour and salt, folding in gently but thoroughly
• Add the milk, mix in
• Spoon into loaf tin and put cake in oven for 45 mins, or until golden and a cake tester comes out clean
• While it's cooking, dissolve the sugar in the lemon juice, over a low heat
• As soon as you take the cake out, puncture holes all over the top and pour the syrup on to let it soak in. Make sure there are lots of holes in the top so it doesn't all go down the sides.
• Wait until it's completely cold to take it out of the tin.
• Devour.

Nigella also suggests putting some Limoncello in the syrup.  I used to have an automatic reaction to the word, which came from being offered a shot of something that approximated Lemsip mixed with vinegar after an Italian meal - you know, as soon as you hear the word, your face screws up so tight that you develop a tick in one eye.
But way back when, part of my honeymoon was spent in Capri, here.  (You know it's ludicrously posh when it's the sort of place that has 5 Star hotels, and 5 Star Luxury hotels)  One of the things that they do rather well on Capri is the local Limoncello.  Of course looking back now, I have Limoncello memories of that time - bittersweet, but better than you might imagine.  No word from the divorce solicitor last week but hopefully good news on that front soon. Waiting is driving me nuts.

As always, I'd recommend Nigella's first book.  My only quibble with the many recipes I've made from here, is that the quantities given for the Dense Damp Chocolate Loaf Cake are too great for the tin specified, so a lot of it spills over the side.  Not such a bad complaint, really. 

Comments

[lazylol]

Yum yum - I could just eat a piece of that cake. Sounds delish. I have that book too, it is a favourite of mine but I haven't tried that recipe. I will put it to the top of my 'to bake' list!

[rubyred]

That cake looks gorgeous,you're making my mouth water!Might have to make one now!

[dottycookie]

Oh yum, yes that is a good cake. Have you tried the Lemon Raspberry plate trifle from the same book? It's based on the loaf cake but then Nigella takes it waaaaay over the top in the way only she can. And now raspberries are back in season I think I'm going to have to make it again!

(Sorry if this shows up twice, typepad seemed to eat my first comment. Maybe it was lemon flavoured)

[Thimbleanna]

Yummmmm. Looks great. I have that book but haven't had it out in awhile. Thanks for the reminder!

[Sarah Jayne]

I'm starving now I've read that - and I'm not that keen on lemons.

[Carol]

oh, that cake looks divine. Alas I'm dieting and counting every jot and tittle that crosses my lips (how tiresome). Good news about your divorce--wish I could say the same! But things have a way of working out, don't they?