About two years ago, I went through what I like to call my “Lemon Syrup Cake” phase. What is this, you ask? Let me explain.
The “Lemon Syrup Cake” phase is a sudden, inexplicable obsession with Lemon Syrup Cake that lasts approximately 9 months. Symptoms including baking this cake constantly, eating it constantly and staring at this recipe longingly for several hours.
As I said, I eventually managed to move on (cinnamon is my new fascination), but during this time I did manage to perfect my “Lemon Syrup Cake” recipe. Of course, I had to share it with you guys and I wish you all luck as you embark on you “Lemon Syrup Cake” phases!
for the cake
- 150g / 3/4 cup caster sugar
- 175g/ 3/4 cup butter (softened)
- 175g/ 1 1/2 self raising flour (sifted)
- 3 eggs
- 1 tsp vanilla essence
- juice and zest of 1 lemon
for the syrup
- 1 cup caster sugar
- juice and zest of 2 lemons
- 1/3 cup water
- Preheat oven to 180’C (375’F) and line a 5 x 9 inch rectangular baking tin with parchment paper .
- In a large bowl, combine sugar and butter.
- Add eggs and flour. Mix well.
- Stir in vanilla extract, lemon zest and lemon juice.
- Empty mixture into tin and bake for 35-40 minutes.
- While your cake is baking, make the lemon syrup. Heat sugar, lemon juice, zest and water over a low heat until the sugar has completely dissolved (about 10 minutes).
- When the cake is ready, remove from oven. Using a fork or skewer, poke holes all over the cake (this helps the cake absorb the syrup).
- Pour syrup over cake and leave to cool.