Served best with a hot cup of tea, and someone to share it with.
1 ½ cups plain flour
¾ cup self raising flour
1 ¼ cups sugar
1 tbsp grated lemon rind
180g butter, melted
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup lemon juice
¼ cup sugar
1 tbsp finely shredded lemon rind.
Preheat oven on top/bottom heat to 170°c and place the wire rack on shelf two.
Grease a 25cm x 10cm loaf pan.and line with baking paper so as it comes up the sides of the pan, above the edge.
Place the flours, sugar and lemon rind into a mixing bowl, stir to combine and make a well in the centre.
Combine the butter, eggs and buttermilk and stir into the dry ingredients until just combined. Spoon the mixture into the prepared pan and bake for 1 to 1hour 10minutes or until the loaf is cooked when tested with a skewer.
While the loaf is cooking, prepare the sugar syrup. Place the lemon juice and the sugar into a small saucepan and stir over a medium heat, Induction level 5 until the sugar dissolves. Boil the syrup gently for 5 minutes to reduce it slightly.
Before removing the loaf from the pan, arrange the shredded lemon rind on top. Carefully pour the hot syrup over the hot cake & allow to stand for a few minutes before lifting the loaf from the pan using the baking paper lining.
Cool on a wire rack.