Its been ages since I have baked and today was such a lovely day in my kitchen. The sun was beaming through the window and it reminded me how much I do really enjoy being in the kitchen baking. The lemons are in season and I had a few to use up, you will use about 5 small lemons for this recipe. For the buttermilk I used 1 cup of soy milk with a tbs of lemon juice. You can use other milks to create buttermilk such as Almond etc. For this cake you will need the following.
1 cup caster sugar
Grated rind of 1 lemon
1 cup buttermilk
2 cups self-raising flourLemon Syrup
1/3 cup lemon juice
¼ cup water
¾ cup caster sugar
1. Preheat oven to moderate (180C). Cream the butter and sugar, add lemon rind and then beat in eggs one at a time.
2. Gently fold in buttermilk and flour.
3. Bake for 45 mins, or until cooked. You may want to cover cake with foil if it starts to brown too much on top.4. To make lemon syrup, combine lemon juice, water and sugar in a saucepan. Bring to the boil, simmer for 2 mins and pour over the warm cooked cake.