Lemon Syrup Cake

Prep Time
Cook Time
1h 15m
Ready In

"From one of our national supermarkets and their free monthly magazine March '17."

Original recipe yields 10 servings


  • Serving Size: 1 (211.1 g)
  • Calories 376.3
  • Total Fat - 8.2 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 83.3 mg
  • Sodium - 7805.5 mg
  • Total Carbohydrate - 74.9 g
  • Dietary Fiber - 4.4 g
  • Sugars - 60.5 g
  • Protein - 6.7 g
  • Calcium - 98 mg
  • Iron - 1.6 mg
  • Vitamin C - 46.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C.

Step 2

Grease a 22cm cake pan and line base with baking paper.

Step 3

Finely grate rind of 4 of the lemons and the orange, you need 2 tablespoon lemon rind and 1 tablespoon orange and then juice, you need 2/3 cup lemon juice and 1/2 cup orange.

Step 4

Cut rind of the remaining lemon into fine shreds, do not included white pith.

Step 5

Using an electric beater beat butter, 1 1/3 cups of the sugar, lemon and orange rinds together until light and fluffy and then add eggs, one at a time, beating well after each addition.

Step 6

Sift flour and baking powder together into a bowl and stir in the almond meal and beat into butter mixture, in 2 batches until just combined.

Step 7

Spoon mixture into prepared pan and smooth top and bake for 40 to 50 minutes or until cooked when tested with a skewer.

Step 8

Meanwhile, for the syrup, combine reserved juices, lemon shreds and remaining 1 cup sugar in a saucepan and stir over medium heat until sugar dissolves and bring to the boil and simmer for 10 minutes, then remove from heat.

Step 9

Set aside 1/3 of the syrup for serving and brush the remainder over the hot cake and top with lemon sheds, cooling cake in pan.

Tips & Variations

No special items needed.