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Recipe from "Fruit" by Suzie Smith From The Essential Kitchen Series

Serves 8 to 10


For Cake:
10 oz. (2 1/2 sticks/284 g) unsalted butter
1 1/2 cups (10 oz/284 g) superfine sugar or caster sugar
6 large eggs
2 1/4 cups (11 oz/330 g) self-rising flour, sifted
2/3 cup (3 1/4 oz/100 g) all-purpose (plain) flour
1/3 cup (2 1/2 fl. oz/75 ml) milk
3 tablespoons finely grated lemon zest

For Syrup
Zest of 3 lemons, cut into thin strips
2/3 cup (5 fl. oz/150 ml) lemon juice
1/4 cup (2 fl. oz/150 g) superfine sugar or caster sugar


To Make Cake:

Preheat oven to 350 degrees F (180 C). Grease a 9-inch (23 cm) bundt pan.

Using an electric mixer, beat butter and sugar in a large bowl just until combined. Add eggs, flours, milk and lemon zest and beat on low speed until combined. Then beat on high speed until batter is light and creamy, about 5 minutes.

Spread batter in prepared pan. Bake in preheated 350 degree F (180 C) oven until skewer inserted in middle of cake comes out clean, about 50 minutes. Allow cake to cool in pan 5 minutes before turning out onto wire rack to cool completely.

To Make Syrup:
Place lemon zest strips in bowl and add boiling water to cover. Let stand 10 minutes, then drain. Combine zest and remaining ingredients in small saucepan over low heat, stirring to dissolve sugar. Raise heat, bring to a boil and boil until syrup is thickened and zest is translucent, 5-7 minutes.

Pierce top of cake thououghly with skewer. Brush with syrup, allowing cake to absorb syrup. Decorate top with lemon zest strips and serve.

Makes 8-10 servings.

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