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
