Lemon Syrup Cake

10
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


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

Original recipe yields 10 servings
OK

Nutritional

  • 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.

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