This is the perfect summer cake - tangy and light, it goes perfectly with greek yogurt, ice cream or a few raspberries!
Ingredients - cake:
zest of 1 lemon
2 eggs
100gr self raising flour OR 50gr ground almonds+50 gr rice flour
1 tsp baking powder
100 gr caster sugar
100 gr unsalted butter
2 tbs milk
Lemon syrup:
2 tbs caster sugar
juice of half lemon
Pre heat the oven on gas mark 4 or 170 degrees and butter a loaf tin.
In a bowl, mix the sugar and the butter until creamy, then add the eggs, lemon zest, flour, baking powder and milk. Mix for 2 to 3 minutes until the batter becomes double the size and very light.
Transfer to be buttered tin and bake for 25 minutes. While the cake is baking, prepare the lemon syrup by adding the lemon juice and sugar together. Once the cake is ready, cool down for 10 minutes and add lemon syrup to the loaf. Let it cool down completely and serve.
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