Lime Yoghurt Syrup Cake

Lemon syrup cake


A delicious classic recipe for Lemon Syrup Cake, serve this with a dollop of yoghurt, it’s a lovely way to use in season lemons.


  • 1 3/4 Cups Plain White Flour, 245 grams
  • 2 teaspoons Baking Powder
  • 1 Cup Caster Sugar, 205 grams
  • 4 Eggs
  • 2/3 Cup Canola Oil, 165 mls
  • 2/3 Cup Sour Cream, 175 grams
  • 2 or 3 Tablespoons Lemon Zest
  • 10 Tablespoons Lemon Juice
  • 5 Tablespoons Icing Sugar, 35 grams


  1. Preheat the oven to 175 C Bake, 350 F
  2. Prepare a cake pan or a loose bottomed pan by spraying well with cooking spray or melted butter, and line the base with baking paper
  3. In a large bowl add the flour and baking powder and whisk together well
  4. Add the caster sugar to this and combine
  5. In a medium bowl combine the eggs, oil, sour cream, lemon zest and lemon juice, whisk until completely combined.
  6. Add the wet ingredients to the flour mix and whisk just until no lumps or flour remains.
  7. Pour this into the prepared pan and bake for 45-60 minutes. This cake is done when a skewer or knife comes out with no wet batter remaining and is golden brown
  8. With ten minutes baking time to go prepare the lemon syrup.
  9. In a small saucepan add the icing sugar and lemon juice and pop it on a low heat on the stove top
  10. Stirring often heat until the mixture gently boils and becomes thicker and drizzles off the spoon as a thicker syrup and remove from the heat and set aside until the cake is baked
  11. Remove the cake from the oven and using a knife or skewer poke holes all over the cake while it is still in the cake tin, deep into the cake.
  12. Pour the syrup over the cake and using a pastry brush to ensure the cake is covered and some of the syrup pours into the holes.
  13. Allow the cake to cool completely before carefully removing it from the cake pan.
  14. Serve with yoghurt or prepare a simple lemon icing.Enjoy!