For this cake you can use an electric stand mixer, but a bowl and whisk or wooden spoon is fine too.
Cream the sugar, eggs and lemon zest in the bowl.
Add the flour and baking powder, and mix.
Pour in the semi-skimmed milk and vanilla, combine well.
Add the melted margarine and mix.
When well mixed pour the mixture into the mini loaf cases.
Place them on a baking tray and bake at 170°C for approx. 30 minutes, until golden.
For the syrup:
Heat the sugar and lemon juice on the hob in a non stick pan for about 7 minutes; bring to the boil over a low heat. It will thicken and become a light syrup.
With a cocktail stick, pierce 5 holes in the top of the loaf cakes and spoon some of the syrup over each loaf cake. The more syrup you put on, the stronger the lemony flavour. I think that when you have a lemon cake, you really need to taste the flavour and these are little gems.
Recipe courtesy of Carmela Hayes, Carmela's Kitchen