B posted her favourite go-to salmon meal. And I am not sure I have a go-to salmon recipe at all. I will have to try hers. It looked great.
I was reminded of this old go-to recipe by my friend Beth last week. I found it in our newspaper about fifteen years ago, when they re-printed the three most requested recipes (oh, remember the days before the internet?). I made it for my dad’s birthday and doubled the quantities, and mixed up my numbers, and managed to double double the butter. And IT WAS FANTASTIC. It is super rich, and seriously good, almost pudding like. I even made it for my brother’s 21st birthday cake, on a massive scale. I could barely lift it, and people loved it.
You will need…
It is a simple method so I will list it in the recipe below, and the hardest part is creaming the butter, so if you have a KitchenAid you will be set.
Rich Lemon Syrup Cake
250g (8oz) butter
1 1/4 cups caster sugar
grated rind of one lemon
3 tablespoons lemon juice
2 large eggs, lightly beaten
1 1/4 cups plain flour
1 teaspoon baking powder
1/3 cup of milk
2 tablespoons lemon juice
grated rind 1 lemon
1/4 cup caster sugar
Preheat oven to 185 (365F) degrees, and grease a 20cm baking tin, and line the base with non-stick baking paper.
Cream the butter and sugar, until light and fluffy. Add the lemon rind and juice, and mix through. Slowly add in the beaten eggs. Whisk together the flour and baking powder, and stir in to the mix, alternately with the milk.
Pour into the tin and bake in the 185 degree oven for 10 minutes, then turn down the oven to 170 (338F) degrees and cook for a further 45 minutes. Leave to cool for 10 minutes.
Put the syrup ingredients in to a saucepan and warm until the sugar has melted. Poke a few holes over the top of the cake with a skewer, and then spoon the syrup over the top.
Leave to cool… supervised.