Lemon Syrup Loaf
6 oz (175g) Mortons Self Raising Flour
3.5 oz (100g) Soft Margarine
6 oz (175g) Caster Sugar
1tsp Baking Powder
4 tbsp Milk
1 finely Grated Lemon Rind
Juice of 1 Lemon
3.5 oz (100g) Granulated Sugar
Pre-heat the oven to 180 C/ 350F/ Gas Mark 4.
Lightly grease and line two 450g loaf tins with greased greaseproof paper.
Measure the cake ingredients into a bowl and beat well for about 2 minutes. Divide the mixture evenly between the two tins and level the surface of each.
Bake in the pre heated oven for about 30 minutes or until the cakes spring back when the surface is lightly pressed. The cakes should also have dropped slightly from the sides of the tins.
While cakes are baking make the topping. Measure the lemon juice and sugar into a small bowl and stir to mix. Spread the lemon mixture over the baked loaves while they are still hot and then leave to totally cool within the tins.
Turn out of the tins once cold.