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Lemon Cake With Syrup

Lemon Cake With Syrup


1 lemon 200g castor sugar 250g butter 5 eggs (4 if large) 250g flour 1tsp baking powder

  • preheat oven to 180°C
  • grate the zest from the lemon and add to the sugar and soft butter in a mixing bowl
  • cream this mixture until it is pale and fluffy
  • add the eggs, which should be at room temperature, one at a time, beating well between each addition
  • squeeze the lemon and add the strained juice to the mixture
  • sift the flour and baking powder and stir in gently
  • scoop the mixture into a buttered and floured round 22cm cake tin
  • bake at 180°C for 35 to 45 minutes until the centre of the cake is springy when pressed gently


Juice of 2 juicy lemons 150g castor sugar 2tblsp gin (optional!)

  • while the cake is baking, mix the syrup ingredients together
  • as soon as the cake is cooled turn it out, right-side up into a dish with sides
  • prick the top with a fork and pour the syrup slowly over the hot cake
  • as the cake cools a light sugary crust will form over the top

Serves 12

tahi Page last modified on 2022 May 14 14:42

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