Lemon Syrup Cake Recipe

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 Updated 08/01/2016

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A tangy, light cake that's flavoured with sweet lemon syrup and makes a perfect treat at Easter.


    For the sponge cake:
  • 6oz (12 tablespoons) butter
  • 6oz (6 level tablespoons) caster/superfine sugar
  • 6oz (6 heaped tablespoons) self raising flour
  • 3 medium eggs
  • juice and grated rind of 1 lemon

  • Dor the lemon syrup:
  • 6oz (6 level tablespoons) caster/superfine sugar
  • juice of 3 lemons
  • 4 tablespoons water
(see measure conversions for more information on quantites)


  1. Put all the ingredients for the sponge cake into a large mixing bowl and beat until light in colour and fluffy in texture.
  2. Turn the mixture into a well greased, deep, 8 inch cake tin and bake at 180 degrees centigrade (see temperature conversions) for about one hour until firm to the touch and golden brown.
  3. Make the syrup by putting all the ingredients into a pan and heating until the sugar dissolves.
  4. Then bring to the boil and keep it boiling, stirring all the time for 2 minutes.
  5. When the cake is cooked, pour the hot syrup over it and leave it to soak in for half an hour.
  6. Serve warm or cold as a pudding with cream or custard.

Prep Time: 25 minutes

Cook Time: 65 minutes

Yield: 1 cake


This cake is really scrumptious. Had to throw out the first batter.

Remember to soften the butter first. Room temperature, unless it's really hot, isn't soft enough.

I served it with lightly sweetened Greek Yogurt and the pulp of 4 passionfruit.
#0 - Viv - 11/30/2007 - 15:59
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