Lemon Syrup Cake

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Serves : 8



1 3/4 cup all purpose flour

2 tsp baking powder

1 cup superfine sugar

4 eggs

2/3 cup sour cream

Grated rind 1 large lemon

4 tbsp lemon juice

2/3 cup sunflower oil


4 tbsp confectioners’ sugar

3 tbsp lemon juice


Preheat the oven to 350 f (170 c)
lightly grease a 8 inch loose-bottomed round cake pan, dust with flour
Shift the flour and baking powder into a mixing bowl and stir in the sugar
In a separate bowl, whisk the eggs, sour cream,lemon rind, lemon juice and oil together
Pour the egg mixture into the dry ingredients and mix well until eventually combined
Pour the mixture into the prepared and bake for 45-60 min until risen and golden brown
Meanwhile, to make the syrup, mix together the confectioners’ sugar and the lemon juice in a small saucepan. Stir oven a low heat until just beginning to bubble and thickens
As soon as the cake comes out of the oven prick the surface with a fine skewer, then brush the syrup over the top.
Leave the cake to cool completely in the plan.
Unmold and brush with some more syrup and serve

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This entry was posted in Dessert.

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