Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson
My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking. I have given quantities in ounces as well for those of you who still like to know stuff 'in old money!'
So today's treat is …. Lemon Syrup Cake – a bit of sunshine as we head to Autumn
125g/4 oz butter or margarine
juice of 2 lemons
2 beaten eggs
175g/6oz self raising flour
a little milk
50g/2 oz granulated sugar
1, Cream butter or margarine, caster sugar until fluffy.
2, Gradually beat in eggs and a teaspoon of lemon essence.
3, Mix in the flour gently and add about 4 tablespoons of milk to loosen the mixture.
4, Grease a 1kg/2lb loaf tin.
5, Bake at Gas 4/350F/180C for 45 – 50 mins until risen and golden.
6, Just before the cake is ready to come out of the oven make the lemon syrup by heating the lemon juice and sugar in a small saucepan until the sugar is dissolved.
7, As soon as the cake is out of the oven while still in the tin, piece all over with a skewer. Pour over the lemon syrup and leave the cake in the tin until cold.
Scoff and enjoy - Nom, Nom!