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Includes
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Carmela's Lemon Loafs
Prep time
30 minutes
Cooking time
30 minutes
Servings
10
Difficulty
Medium
Ingredients
For the cake
320g caster sugar
3 medium free range eggs
250ml semi skimmed milk
1 tsp vanilla essence
200g Stork Margarine Original Tub (melted)
1 1/2 tsp baking powder
350g plain flour
Zest of 2 lemons
For the syrup
50g caster sugar
Juice of 1 lemon
Instructions
how_make
For this cake I use electric stand mixer, but a bowl and whisk or wooden spoon is fine too.
Cream the sugar, eggs and lemon zest in the bowl.
Add the flour and baking powder, and mix.
Pour in the semi skimmed milk and vanilla, combine well.
Add the melted Stork margarine and mix.
When well mixed pour the mixture into the mini loaf cases.
Place them on a baking tray and bake at 170°C, 160°C fan, Gas mark 4 for approx. 30 minutes, until golden.
Heat the sugar and lemon juice on the hob in a non stick pan for about 7 minutes; bring to the boil over a low heat. It will thicken and become a light syrup.
With a cocktail stick, pierce 5 holes in the top of the loaf cakes and spoon some of the syrup over each loaf cake. The more syrup you put on the stronger the lemony flavour. I think that when you have a lemon cake, you really need to taste the flavour and these are little gems.
For the syrup
Heat the sugar and lemon juice on the hob in a non stick pan for about 7 minutes; bring to the boil over a low heat. It will thicken and become a light syrup.
With a cocktail stick, pierce 5 holes in the top of the loaf cakes and spoon some of the syrup over each loaf cake. The more syrup you put on the stronger the lemony flavour. I think that when you have a lemon cake, you really need to taste the flavour and these are little gems.
