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Lemon Drizzle Cake with Bay Leaf Syrup

A delightful and moist lemon cake infused with bay leaf syrup, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: British, Sweet
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 130 ml vegetable oil, plus extra for greasing
  • 280 g caster sugar
  • 3 pieces eggs
  • 210 g plain flour
  • 1/2 tsp fine sea salt
  • 2 tsp baking powder
  • 2 1/2 pieces Sorrento lemons, zest and juice
For the Bay Leaf Syrup
  • 3 pieces bay leaves

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F) and grease a loaf tin.
  2. In a bowl, mix the vegetable oil and caster sugar until well combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Sift in the plain flour, sea salt, and baking powder, and fold gently.
  5. Stir in the lemon zest and juice.
Baking
  1. Pour the batter into the prepared tin and bake for about 1 hour or until a skewer comes out clean.
Making the Syrup
  1. While the cake is baking, prepare the bay leaf syrup by simmering the bay leaves in water and sugar until reduced.
Serving
  1. Allow the cake to cool, then drizzle with the bay leaf syrup before serving.

Notes

To store, wrap the cake tightly in cling film or foil. It can be kept at room temperature for up to three days or frozen for up to three months. Best served fresh with vanilla ice cream or whipped cream.