I always try to leave guests to Elmfield a home made cake. If you have had a long (or short) journey, we hope you will enjoy sitting and relaxing with tea and cake. For those who have asked for the recipe here is Lemon Syrup cake.
Soften 175g butter and beat with 175g caster sugar. Gradually whisk in 3 beaten eggs. Fold in 225g self raising flour and the grated zest of 1 lemon. Loosen the mixture by folding in 2 tablespoons of milk and 3 tablespoons of lemon juice.
Bake in a lined 2lb loaf tin at 160 degree fan oven (I think 180 degree C conventional oven) for 55 minutes.
When it is cooked, pierce all over with a fork and gently spoon over a mix of 3 tablespoons of lemon juice and 3 tablespoons of golden syrup. Leave to cool in the tin.
This recipe is originally from Gary Rhodes New British Classics.
I always use our duck eggs for this recipe – I think it makes it just a little richer. It works very well with chicken eggs too.
