No Sugar Lemon Syrup Loaf Cake

Method

• step 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.

• step 2

  Cream together butter & sweetner, add eggs and lemon zest, beating in well.

• step 3

  Add Flour & Salt (if using), folding in gently but throughly.

• step 4

  Then spoon into prepared loaf tin and put into oven.

• step 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.

• step 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.

• step 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.

• step 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.

• step 9

  Serve