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Sunday, 29 March 2020

Simply Lemon - Syrup Loaf Cake Recipe

I don’t know how you mamas feel but the first week of social distancing and home isolation with kids off school has been tough. I truly admire all that teachers have to do for our children.
I only have one child so you mamas with two or more kids will probably say ,’what is she complaining about’ but with english not being my first language I really don’t  think I will manage home schooling for much longer. But I keep telling myself ‘You’ve got this mama. And maybe I use it as an excuse because I just can’t be bothered to follow the routine daily, trying to create different activities to make my child busy.
Ok I had my moan, lets move on.
Today is Sunday and we have just came back from a nice walk in the park and I have decided to make our family favourite Lemon Syrup Loaf Cake.

The recipe is actually from Nigella Lawson’s cookbook that I’ve got as a gift from my previous ward manager at work. She used to love baking for the staff and I fell in love with this cake. When I baked the cake at home for the first time the whole family loved it. My husband has very high standards ( thats way he got me haha) and is very fussy when it comes to food but he really enjoyed this cake too. So its a keeper. Yeeee..
Its simple, but really tasty, if you don’t want to spend too much time in the kitchen but fancy something sweet try this cake.

  • 125g unsalted butter
  • 175g caster sugar
  • 2 large eggs
  • zest of 1 lemon
  • 175g self raising flour
  • pinch of salt
  • 4 tbs of milk
  • 23x13x7cm loaf tin, buttered and lined

Ingredients for Lemon syrup:

  • juice of 1 and half or 2  lemons
  • 100g of icing sugar


  • Preheat the oven to 180C. Butter the loaf tin and line with baking sheet. Make sure when you cut the baking sheet, to leave it 1cm longer around the sides to help you pull the cake out of the tin at the end.
  • Cream the butter and sugar in a bowl , add eggs and lemon zest, beating them in well.
  • Gently but thoroughly fold in the Flour mixed with pinch of salt.
  • Add milk.
  • Spoon the mixture into the lined loaf tin and put into the middle of the oven for 45 minutes.

  • 10 minutes to the end of cooking time, start preparing your lemon syrup.
  • Place icing sugar and juice of lemon into a saucepan and heat up, mixing until its clear and sugar has melted.

  • When cake is golden brown and little risen in the middle take it out of the oven, and with long cake-tester or something similar puncture the cake all over. 
  • Drizzle over the lemon syrup with the spoon , letting the middle to absorb the syrup as well as the rest. Keep the cake in a tin until it's completely cold as it could crumple.
Store in a tight container.

Please let me know if you try the recipe and I hope you like it.
Now I should get ready for the upcoming week of activities and home learning to save me thinking of what crafts to create on the day.
Have a nice rest of the day.



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