Lemon Syrup Cake
Makes 10 slices
175g/6oz/¾ cup butter, softened, plus extra to grease
175g/6oz/¾ cup caster (superfine) sugar
4 medium (US large) eggs, lightly beaten
125g/4oz/1 cup self-raising (self-rising) flour
50g/2oz/½ cup ground almonds
75g/3oz/⅓ cup golden granulated sugar
crushed sugar to decorate
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and line with parchment paper.
2 In a large bowl, beat together the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time, and then the grated zest of 2 lemons and the juice of ½ lemon.
3 Fold in the flour and ground almonds and spoon into the prepared tin. Bake in the oven for 40–50 minutes until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack.
4 Meanwhile, put the granulated sugar in a pan with the juice of 2 lemons and the shredded zest of 1 lemon. Heat gently, stirring to dissolve the sugar. Spoon over the warm cake and set aside to cool.