Cake & Cookie Recipes > Lemon Syrup Cake

How to make lemon syrup cake:
A light sponge cake made extra moist and sticky by the addition of a lemon syrup.


for the cake:
3/4 cup organic butter
3/4 cup sugar
1 3/4 cups self raising flour
3 organic medium eggs
juice and grated rind of 1 organic lemon

for the lemon syrup:
3/4 cup caster/superfine sugar
juice 3 organic lemons
4 tablespoons water
(see measure conversions for more information)


- Put all the ingredients for the 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 1/2 hour.
- Serve warm or cold as a pudding with cream or custard.