Lemon Syrup Cake

A very pretty golden cake with an intense lemony tang and a soft, fine crumb. You could make it in a loaf tin for ease of cutting and transporting.

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Tips Photo credit: Edmonds Cookery Book 2016
Ratings (1)
Prep Time: 1½ hours Servings: 10-12
  • 115g butter, softened

    ¾ cup sugar

    2 tsp finely grated lemon zest

    2 eggs

    1½ cups Edmonds standard flour

    1 tsp Edmonds baking powder

    ¾ cup milk


    ¼ cup lemon juice

    ⅓ cup caster sugar

  • 1. Preheat the oven to 180˚C. Grease a 20cm round cake tin or a 22cm loaf tin and line the base with baking paper.

  • 2. Cream the butter and sugar until light and fluffy, then add the lemon zest and the eggs one at a time, beating well after each addition.

  • 3. Sift the dry ingredients together and fold through the creamed mixture in about three lots, alternating with the milk. Scoop the mixture into the prepared tin and level the top.

  • 4. Bake for about 40 minutes or until the cake springs back when lightly touched.

  • 5. While the cake is cooking make the syrup by stirring the lemon juice and sugar together then set aside until the cake is ready.

  • 6. Leave the cake in the tin on a wire rack and spoon over the lemon syrup. It will soak in a little and run down the sides of the cake, leaving a thin crust of sugar on the top. Finish cooling in the tin, then turn out carefully.


Maria Church
Maria Church

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