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.
Ingredients
- 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
Instructions
- Preheat the oven to 175 C Bake, 350 F
- 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
- In a large bowl add the flour and baking powder and whisk together well
- Add the caster sugar to this and combine
- In a medium bowl combine the eggs, oil, sour cream, lemon zest and lemon juice, whisk until completely combined.
- Add the wet ingredients to the flour mix and whisk just until no lumps or flour remains.
- 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
- With ten minutes baking time to go prepare the lemon syrup.
- In a small saucepan add the icing sugar and lemon juice and pop it on a low heat on the stove top
- 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
- 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.
- 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.
- Allow the cake to cool completely before carefully removing it from the cake pan.
- Serve with yoghurt or prepare a simple lemon icing.Enjoy!
