Lemon Syrupy Cake
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Lemon Syrupy Cake

What this cake lacks in looks, it more than makes up for in taste. Seriously, I've never failed with this recipe. A complete compliment magnet, this one is.
While I've used a lemon syrup here, the cake is equally delightful with passion fruit syrup, orange syrup and pineapple syrup. Just be weary of grapefruit syrup, it can turn the cake bitter.

Ninitha Koya

Ingredients

6-serving
  1. 3/4 Cup Plain Flour
  2. 3/4 Cup Sugar Granulated
  3. 125 Grams Butter , unsalted
  4. 2 Eggs
  5. 2 Teaspoons Baking Powder
  6. 1 Lemon Zest
  7. 4 Tablespoons Lemon Juice
  8. 1 Pinch Salt
  9. 1/2 Cup Sugar Powdered
  10. 4 Tablespoons Milk

Method

55 mins
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    Pre heat the oven to 180 degree Celsius.

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    In a bowl, cream together the butter and granulated sugar until fluffy.

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    Now add the eggs and lemon zest to it and beat well.

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    In another bowl, sift together the flour, baking powder and salt.

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    Now fold the flour mixture into the wet mix until incorporated well.

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    Then add the milk.

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    Grease and flour a baking dish and pour the mix into it. Bake for 40 minutes or until the cake turns golden brown and a cake tester comes out clean.

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    While the cake is baking, in a saucepan over simmering flames, mix together the lemon juice and powdered sugar until it forms a syrup. Then let it cool.

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    Once the cake is baked, using the cake tester or a fork, gently poke holes all over the cake.

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    Then pour the lemon syrup over the cake and let the syrup seep into all the pores.

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    Let the cake stand in the baking dish until it is no longer hot/warm. Since the cake is drenched in syrup, removing it from the dish before it is completely cool can cause it to crumble.

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    Dig in!

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