Lemon Syrup Cake
Recipe: #26239
June 13, 2017
Categories: Desserts, Cakes, Lemon, Orange, Baby Shower, Birthday, Game/Sports Day, Picnic, Potluck Oven Bake, Gluten-Free, Vegetarian, Butter/Margarine, Kosher Dairy, more
"From one of our national supermarkets and their free monthly magazine March '17."
Ingredients
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 by Step Method
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
No special items needed.