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.

1½ hours

Prep Time

(10)

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Ingredients

115g butter, softened
¾ cup Chelsea white sugar
2 tsp finely grated lemon zest
2 eggs
1½ cups Edmonds standard grade flour
1 tsp Edmonds baking powder
¾ cup Meadow Fresh milk

Syrup:

¼ cup lemon juice
⅓ cup Chelsea caster sugar

Method

Preheat the oven to 180˚C. Grease a 20cm round cake tin or a 22cm loaf tin and line the base with baking paper.
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.
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.
Bake for about 40 minutes or until the cake springs back when lightly touched.
While the cake is cooking make the syrup by stirring the lemon juice and sugar together then set aside until the cake is ready.
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.

Add your review

Judith

40 mins baking is too long for this recipe. It should be 30-35 minutes (not fan bake).

Nia

Easy and delicious!

Rowena

Made this last night and it turned out beautiful..I tweaked it a bit and added 2 heaping tablespoon lemon zest and used 1/2 cup lemon juice instead of just 1/4 cup as recommended for the syrup.

Kiran Singh

Amazing! One of my favourite citrus cakes. So easy, I rediscovered this beauty after my 13yr old nephew whipped one up a double batch for a family celebration cake. Simple and delicious

Genevieve

Needed way more zest. Syrup was weird.

Lemon Syrup Cake

Syrup:

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