Do come for cake

This is one of those cakes, that you whip out for morning tea with your best tea pot and sit and gossip, eating this deliciousness.  

Who am I kidding!  this cake NEVER lasts long enough to make it to morning tea and it's usually a good old Twinings English Breakfast teabag in a cup in these parts...  My darling husband has a 'thing' for lemon, the more tart the better, which is a good thing, since I love lemon too!  We are a match made in food heaven ;)

Fresh Lemon Loaf

4oz butter

1 cup caster sugar

2 eggs

1 cup SR flour

½ cup Plain flour

½ cup milk

2 tsp grated lemon rind

½ cup lemon juice

½ cup caster sugar extra

½ tsp salt

Cream butter and sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Sift flours and salt together, add alternatively with milk, add lemon rind and mix through.  Pour into greased/lined 8”x4” loaf pan, bake in moderate oven (180C) for 40-45 mins.

Syrup:

Mix lemon juice with extra sugar in small non aluminium pot over low heat until sugar is fully dissolved.  When cake is hot from oven, pour the lemon syrup over the hot cake. Leave in the tin until cold. Turn out and slice. 

This recipe was handed down to me from my Mother, so I don't know it's origin.  I reckon you could also drizzle a bakers icing mix over this, might give that a go next time we have some in the house!