Easter Recipes > Lemon Syrup Cake

How to make lemon syrup cake:
A tangy, light dessert to have at Easter.





Ingredients

for the sponge cake:
12 tablespoons butter
6 level tablespoons superfine sugar
6 heaped tablespoons self raising flour
3 medium eggs
juice and grated rind of 1 lemon

for the lemon syrup:
6 tablespoons superfine sugar
juice of 3 lemons
4 tablespoons water
(see measure conversions for more information)

Method

- Put all the ingredients for the sponge cake into a large mixing bowl and beat until light in colour and fluffy in texture.
- 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.
- Make the syrup by putting all the ingredients into a pan and heating until the sugar dissolves.
- Then bring to the boil and keep it boiling, stirring all the time for 2 minutes.
- When the cake is cooked, pour the hot syrup over it and leave it to soak in for half an hour.
- Serve warm or cold as a pudding with cream or custard.