No Sugar Lemon Syrup Loaf Cake

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Recipe by Moley

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1. Preheat Oven to 180C/gas mark 4. Butter and line loaf tin well, ensuring that the lining comes up a cm or so up the sides of the tin.
2. Cream together butter & sweetner, add eggs and lemon zest, beating in well.
3. Add Flour & Salt (if using), folding in gently but throughly.
4. Then spoon into prepared loaf tin and put into oven.
5. While the cake is cooking, get on with the syrup: put the lemon juice & sweetner into a saucepan and heat gently until sweetner is dissolved. Add the lemoncello to the syrup.
6. Bake the cake for 45 mins, or until golden, risen in the middle (though it will sink a little on cooling) and an inserted cake tester comes out clean.
7. As soon as the cake is out of the oven puncture the top of the loaf all over with a skewer. Pour over the syrup, ensuring the middle absorbs it as well as the sides, then leave it to soak up the rest.
8. Leave the cake to cool COMPLETELY. If you try to take it out of the tin whilst warm it is liable to crumble as it is wet with syrup.
9. Serve

http://www.bbcgoodfood.com/recipes/6475/

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Ingredients

• 125g Unsalted Butter
• 10g Granulated Sweetner
• 2 Large Eggs
• Zest of 1 Lemon
• 175g Self Raising Flour
• Pinch Salt (or use salted butter)
• 4 tablespoons Milk
• For the Syrup:
• Juice of 2 lemons
• 2 heaped Tbsps Granulated Sweetner
• 3 Tbsps Limoncello Lemon Liqueur (optional)
• 23x13x7cm loaf tin, buttered and lined.

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Difficulty and servings

Serves 10

Preperation and cooking times

plus 2 hours cooling

Ingredients

• 125g Unsalted Butter
• 10g Granulated Sweetner
• 2 Large Eggs
• Zest of 1 Lemon
• 175g Self Raising Flour
• Pinch Salt (or use salted butter)
• 4 tablespoons Milk
• For the Syrup:
• Juice of 2 lemons
• 2 heaped Tbsps Granulated Sweetner
• 3 Tbsps Limoncello Lemon Liqueur (optional)
• 23x13x7cm loaf tin, buttered and lined.

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