Saturday baking session: lemon syrup cake

This is an old recipe from the files but very good (albeit a little flat most times I make it). Perfect weekend afternoon cooking if you ask me. Got some lemons? You’ve got cake! And can we take a moment to enjoy little Harper? Why do they have to grow?

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Lemon Syrup Cake

3 tablespoons melted butter
Grated rind of 2 large lemons
1 cup self raising flour {sifted}
1 cup sugar
1/3 cup milk
2 eggs

For Syrup
1/3 cup of lemon juice
3 tablespoons icing sugar

1. Zest the lemons and chuck into the mixing bowl

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2. Throw all ingredients into the bowl and mix well for a few minutes

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3. Pour into a greased loaf tin and throw into a pre heated {180 degree} oven until cooked – 30 to 40 mins or until a skewer/knife comes out clean

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4. To make the syrup add the juice and icing sugar together until combined. Not like this, where it’s all lumpy like…pour over syrup when the cake is hot

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Enjoy! And you know if it does sink like mine, it’s OK, it still tastes great!

Lemon syrup cake

Serves 6
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Meal type Dessert
Misc Child Friendly, Freezable

Ingredients

  • 3 tablespoons melted butter
  • 2 Large lemons (rind)
  • 1 cup Self Raising Flour
  • 1 cup sugar
  • 1/3 cup milk
  • 2 eggs

Syrup

  • 1/3 cup lemon juice
  • 3 tablespoons Icing sugar

Directions

Step 1
Zest the lemons and chuck into the mixing bowl
Step 2
Throw all ingredients into the bowl and mix well for a few minutes
Step 3
Pour into a greased loaf tin and throw into a pre heated {180 degree} oven until cooked – 30 to 40 mins or until a skewer/knife comes out clean
Step 4
To make the syrup add the juice and icing sugar together until combined. Not like this, where it’s all lumpy like…pour over syrup when the cake is hot

Are you cooking anything this weekend?

Comments

  1. Thanks so much for this recipe. Was looking for something to cook with my daughter and this is perfect as she loves lemons. Also love the pictures and explanations – makes me feel like I can do it ( I am definitely no master chef!)
    Simmone

  2. oh bev that looks delicious! …
    nothing like lemon anything! … except chocolate!
    little helpers in the kitchen! … perfect!
    I thought is that maggie??? … no too old!
    that’s the age my daughter helped
    and she is an excellent cook!
    have a good one!
    love m:)X

  3. Looks delicious. Syrup adds that irresistible gooey element. Just a suggestion, but when you line the loaf pan if you grease the whole tin then cut a piece of nonstick baking paper the same length as the inside of the pan it lines the long sides and the base really neatly. Doesn’t line the ends but they are easy to run over with a knife if needed. Works with slice and brownie pans as well.

    • Thanks Claire – I actually do line my tins that way now – so much easier and better. This was from years ago when I was not bothered!!

      • Now I get the reference to little Harper. I am a recent recruit to your lovely blog. I presumed that the 3 people I could see in the pics were your 3 girls now.

  4. Beth, I know this is an older recipe but I wanted to let you know I have trotted this cake out 4 times in the last 2 weeks (once as mini cupcakes!). I don’t do the syrup, but a basic lemon juice/icing sugar icing. It is a deadset winner!! Thank you. Sarah x

  5. Hmm… I’m wondering if the cake would be higher if you beat the sugar with room temp. butter (instead of melted) and the yolks from the two eggs, then added the flour and milk. Beat the whites separately to medium peak and fold them in. I know, takes a simple cake and makes it more time consuming…

    But I might try it!

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