Thursday, 20 June 2013

Lemon syrup cake

I love this cake. It is easy to make,it works as a dessert or a cake and it freezes well. What more could you want, and of course it tastes great!
110 Grams of butter
1/2 cup of castor sugar
Lemon zest and juice of a half a lemon ( you want about 1/4 cup of lemon juice)
2 eggs
1 1/2 cup of SR flour
1/2 teaspoon of bi carb soda
1/2 cup of buttermilk ( I add 1/2 teaspoon of cream of tarter to milk to make butter milk)
Cream the butter and sugar and add an egg.

Stir in the lemon zest and juice. Beat till it has a creamy consistency then fold in in the siftedd flour and bi carb and the milk.
Line a 21cm pan with baking paper.

Bake at 170 degrees Celsius for approx 30 minutes.
Whilst the cake is cooking make the syrup.
I don't have a stove top at the moment so I do this part in the microwave. Mix 1/2 cup of sugar, 1/4 cup of lemon juice and zest and 50 Grams of butter. Heat until the butter is melted and the sugar dissolved.

Once the cake is cooked allow it to cool, just a bit, on a cake cooler,before transferring it to a serving plate.
Stab the cake all over with a skewer and then spoon the warm syrup over it.
It is now ready to serve.
As a dessert it is lovely with cream.
I usually make another batch of syrup so that I can pour some syrup over the warm cake as I serve it.
You will get so many compliments.

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