Ludicrously Lovely Lemon Syrup Cake

 

We all know by now that I am a total lemon slut. I love anything with/near/like lemon and as a result I perhaps post more lemon recipes than any other. I had promised that I wouldn't do anymore lemon containing recipes for a while, but after I converted this one from the The Hummingbird Bakery book I knew it was far too yummy not to post it on here (despite it being a doppelganger of one I posted last year) 

The original recipe contains poppy seeds, but since I neither like poppy seeds nor had any in my house at the time the recipe is without them, but if you fancy popping them in I'll give the measurements for them. 

Handily my mother had squirreled away a bagel shaped baking tin which the recipe uses but feel free to use any shaped tin of the same dimensions. I often get asked what products I use so in the brackets are the types of ingredients and the brands that I use (where applicable).

Ingredients

• 90g Butter (take it out the fridge 10minutes before you start baking to let it soften)
• 250g Caster sugar
• 3 Large egg whites (Free Range)
• 170ml Milk-whole or semi skimmed
• Grated zest of two small lemons
• 240g Plain Flour (Doves Farm)
• 2 Tsp's Gluten-free baking powder  (Dr Oetkar)
• 1/2 Tsp Xanthan gum (Doves Farm)
• 1/2 Table salt
• 20g Poppy seeds if you choose to add them

Lemon Syrup

• Zest and juice of one large lemon
• 50g Caster Sugar

I used a lemon glaze but if the thought of all that sugar is setting your teeth on edge rest assured the lemon syrup is plenty to keep the sponge from drying out. Below are the amounts for the glaze.

Lemon Glaze

• Juice from one large lemon
• 250g Icing sugar

Extras

• Ring mould (24cm) or the equivalent
• Food mixer
• Whisk (hand or electric)
• Saucepan

Method

• Pop the oven on at Gas mark 3 and get down to greasing and flouring your baking tin. It's far too much of a ball ache to line with baking parchment especially if your using a ring tin.
• In you food mixer throw in the butter, sugar, lemon zest and the poppy seeds if your including them. Give it all a big whizz together until its well mixed.
• Add the milk a wee bit at a time with the mixer still running, until the whole lot is well mixed. At this point it may slightly split, but don't panic this will be remedied soon.
• In a large bowl sift in your flour, baking powder, xanthan gum and salt and give it all a big stir.
• Next add the flour mix into the butter, add a few heaped tablespoons at a time, making sure its all well mixed and combined. Keep mixing until the mixture goes from split to fluffy. (Told you not to panic!)
• In another bowl separate your egg whites and if your pathetic like me whisk with an electric whisk, if your made of hardier stuff have a go with a hand whisk. You need the whites to be stiff peaks and shiny.
• Stiffened and peaked, spoon the whites into the cake mix (I like to tip the cake mix into a separate bowl or the paddle gets in the way and hinders the white folding process) and fold them into the mixture, you don't want to fanny around to much folding them in but don't overdo it either because you don't want the mixture over mixed.
• Pour or spoon the combined mixture into your tin, give the sides of the tin a bang with the heel of your hand and this should level out the mixture. 
• Pop it in the oven for around 30-40 minutes.
• While the sponge is baking away you can get on with other things like making the glaze and syrup. 
• First the syrup. Put all the syrup ingredients into a small saucepan with 100ml's of water and over a low heat bring to the boil. Your looking to reduce the mixture by half, so once its reached boiling point turn the heat up a bit more. Your aiming for a thin syrup consistency, (too thick and it won't pour well). Set aside until the cake is baked.
• The sponge will rise but will stay pale maybe going slightly golden on top. Use the poke test and insert a knife or skewer in, if it comes away clean your good to go, with mixture on, it needs a few more minutes. The sponge should be firm and bounce back when you prod it.
• Leaving the sponge in the tin for a moment, pour the syrup all over the top of the cake. Leave the cake to cool for a few minutes or so and then turn it out onto a cooling rack to cool completely. Or at least until you won't risk third degree burns to your throat eating it.
• To distract yourself from the maddening smell and to resist diving head first into the cake get on with making the glaze.
• In a small bowl mix the icing sugar and lemon juice until its lump free, smooth and pourable. If you find it's too thick to pour add a little bit of water, if it's too thin add more icing sugar, you know the drill. 
• Cool and ready for glazing, pop the cake on a stand or plate and drizzle with the glaze. You can throw a few poppy seeds over it for decoration at this point if you fancy.
• Of a generous nature? Cut into slices and serve to friends and family. Greedy? Run for the hills with your lemon delight and don't look back. I said don't look back!