Lemon Syrup Cake

 

 

This is for you Mary- Anne, and anyone else who LOVES the tangy taste of lemon.  

 

I have made this lemon syrup cake many times. It is a pretty quick cake to make, is  light and tangy with some sticky, gooey bits.  Yum!  It is certainly a recipe I don't want to loose in my continually growing stash of recipes.  Tasting best hot, it should be a winter favourite.  Don't forget to plop on a good dollop of cream.  My Nana says it is one of the nicest things she has tried in ages... but then, she often says that!  When I was little, I used to make Nana and Pop french toast for breakfast.  He said I made the best french toast.  Later Nana informed me he said that so he didn't have to cook breakfast.  I still make a pretty good french toast!

 

 If you want a tingly taste bud experience

Have a go

An scrumdidelyumptious recipe is written down below.....



 

 

 

Lemon syrup cake

What you need

Cake

• 150g butter – softened
• 175g castor sugar
• 2 eggs
• zest of  lemon
• 175g self-raising flour
• 125mls milk
• icing sugar for dusting

Lemon syrup

• 140g castor sugar
• 50 mls lemon juice

What to do

Cake

• Preheat oven to 180°C, line an 18cm square cake tin with baking paper
• Beat together the eggs caster sugar and butter until smooth and fluffy
• Fold in flour
• Gently mix in lemon rind and milk
• Bake in preheated oven for 20-30  minute’s or until a skewer comes out clean
• Remove from tray and cool on a wire rack

Syrup

• Place lemon and sugar in a small saucepan.  Cook over a low heat until the sugar is dissolved

To put it together

• Prick the cake all over with a skewer
• Spoon the hot syrup evenly over the top, allowing it to be absorbed into the cake
• Dust with icing sugar and serve cold OR serve warm  with a dob of fresh cream on top

Enjoy!