Lemon drizzle cake with bay leaf syrup

Name: Lemon drizzle cake with bay leaf syrup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 130 ml vegetable oil, plus extra for greasing; 280 g caster sugar; 3 eggs; 210 g plain flour; ½ tsp fine sea salt; 2 tsp baking powder; 2½ Sorrento lemons, zest and juice; 3 bay leaves

This cake is extremely easy, mixed entirely in one bowl, and the bay leaf syrup really gives it the edge.

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Serves8
CourseCake
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Pluscooling

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130ml vegetable oil, plus extra for greasing
280g caster sugar
3 eggs
210g plain flour
½ tsp fine sea salt
2 tsp baking powder
2½ Sorrento lemons, zest and juice
3 bay leaves

Preheat the oven to 200ºC, gas mark 6. Grease and line a 900g loaf tin with baking parchment. In a large bowl, use a balloon whisk to combine the oil and 200g sugar, then add the eggs one at a time, whisking until well combined. Fold in the flour, salt and baking powder, then add the lemon zest and 80ml juice. Mix to a smooth batter and scrape into the prepared tin.
Bake for 15 minutes, then (without opening the oven door) reduce the heat to 180ºC, gas mark §, and bake for a further 25 minutes. Cover the cake with foil, rotate it and bake for a further 20 minutes until a skewer inserted comes out clean.
Meanwhile, put the remaining 80g sugar, 60ml water, the bay leaves and remaining lemon juice in a small saucepan and boil for 3 minutes, then remove from the heat. When the cake is cooked, pour the syrup over it and leave to cool in the tin for 20-30 minutes. It will keep well in an airtight container for up to 5 days.

Typical values per serving when made using specific products in recipe