Simple Syrupy Lemon Cake

Notice how the most simple in life are the most worthwhile? Like you could party with the celebrities in the coolest clubs, yet it is a cuppa coffee you shared with a long lost friend that means more. Or how you can stock up on all the latest gizmos and phones and all that but there is nothing quite like a looooooong conversation made on your landline phone. Or you could sign up to a million social networking sites to keep in touch with friends but   it doesn't even to begin to hold a torch to a letter from a pen friend. A date could take you to the choicest restaurant and buy you the most expensive dinner but its most often the cab ride home that makes you wanna see him again.  There is nothing more appealing than holidaying abroad, well perhaps there is one thing more appealing, coming back home to your familiar bed. You get the drift of what I'm trying to say now, don't you? Well, just like that, you could make the fanciest cakes in the world with the most amazingly sinful frosting, yet there is nothing about it that warms your heart like a homemade syrupy lemon cake.

Made it yesterday after eons and it felt familiar, it felt nice, it felt like home.


Here is what you need,

• 11/2 cups of flour
• The zest of one lemon
• 2 tsp baking powder
• 2 eggs
• 4 tbsp milk
• 3/4 stick of butter
• juice from 1 1/2 lemons
• 100 grams of icing sugar

Method:

1. Preheat the oven to 190 degree celsius.
2. Cream together the butter and sugar until fluffy.
3. Then add the eggs one by one and the zest of the lemon and mix well.
4. Into it add the flour and baking powder and mix really well.
5. Finish it off with milk and once again mix well.
6. Pour the thick patter on to a greased and floured baking tin and bake for 40 minutes.
7. In the meanwhile, mix together the lemon juice and icing sugar on low heat, until all the icing sugar melts and a lemony syrup is formed.
8. Once the cake is baked, using a tooth pick or fork, poke holes all over the cake.
9. Now pour the lemon syrup over the cake, making sure it reaches all the corners.
10. Let it cool until all the syrup has been pulled in by the cake.
11. Then, Dig in!!! 

**Note: I baked two cakes in a go, and so made a variation with the second cake. I used passion fruit for the second one and the only difference I made to recipe was to omit the lemon zest from the batter and instead add 1 tbsp of passion fruit juice. Also, for the syrup, lemon juice was replaced with passion fruit juice. Dare I say, the passion fruit version was slighlty more yummier than its lemony cousin. But I've featured the lemony cousin here cause its more "home" than passion fruit will ever be.