Sometimes (more often than I care to admit) you just need cake. It’s the only thing that will do. And it’s not just about the end result either. If you have small people at home, it kills a few birds with the one stone. Involving the little ones keeps them busy and allows you to feel like a wholesome mother for at least 10 minutes. PLUS, you have morning or afternoon tea to eat!
This cake ticks all the boxes. It’s not fancy, but it’s quick. It’s easy to make and kid-friendly. It’s likely you will have all the ingredients on hand, and it will be devoured and enjoyed by everyone, big and small. From that first pang of “I need CAKE” until the first slice of this oozy, lemony syrup cake, there’s only an hour in between.
Lemon syrup cake
Prep time: 10 mins
Cook time: 40 mins
Cooling time: 10 mins
Total time: 1 hr
- 60 g butter, melted
- grated zest of 2 large lemons
- 1 cup (150g) self-raising flour
- 1 cup (220g) caster sugar
- ⅓ cup (80ml) milk
- 2 eggs
- ⅓ cup (80ml) lemon juice
- ¼ cup (50g) icing sugar
- Preheat oven to 180°C. Grease a loaf tin and line with baking paper.
- Throw all ingredients into a mixing bowl and mix well for a few minutes, by mixer or by hand.
- Pour mixture into the loaf tin and bake for 30-40 minutes until cooked through (a skewer inserted into the centre of the cake should come out clean). Cool in the tin for 10 minutes, before turning out onto the wire rack.
- Meanwhile, to make the syrup, combine lemon juice and icing sugar and mix until combined. Pour syrup over the cake when it is hot.
Beth of Baby Mac has been blogging since 2006 and made the move from the city to the country in 2010. On Baby Mac she writes about her family, life in the country, entertaining and recipes, interiors – with a good dose of humour on the side.