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!

Ingredients

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

Method

1. Preheat oven to 180’C (375’F) and line a 5 x 9 inch rectangular baking tin with parchment paper .
2. In a large bowl, combine sugar and butter.
3. Add eggs and flour. Mix well.
4. Stir in vanilla extract, lemon zest and lemon juice.
5. Empty mixture into tin and bake for 35-40 minutes.
6. 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).
7. 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).
8. Pour syrup over cake and leave to cool.