This is a loaf cake that my mum liked to make and it remains a firm favorite of mine. The lemon syrup poured over the freshly baked cake seeps down into the sponge and adds a special moisture to the taste. Perfect to have with a cup of tea in the afternoon. ingredients flour for dusting the pan 1 stick butter, softened, plus more for greasing the pan 3/4 cup superfine sugar 2 large, free-range eggs, beaten finely grated zest and juice of 3 lemons 1 1/2 cups all-purpose or light spelt flour 2 teaspoons baking powder 1/4 cup milk 1/2 cup confectioner's sugar, sifted preparation Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan. In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat i...
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