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Lemon syrup cake

Lemon syrup cake

35 minutes

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Lemon syrup cake

By Danielle Matthews

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

240 g flour
1 1/2 t baking powder
1/2 t bicarbonate of soda
70 g ground almonds
1 t salt
100 g butter
220 g caster sugar
4 free-range eggs
2/3 cup milk
3 T lemon zest

For the syrup:

200 g caster sugar
1 cup lemon juice

Method

Preheat the oven to 180°C. Sift the flour, baking powder, bicarbonate of soda, ground almonds and salt into a bowl.

Cream the butter and sugar until light and fluffy. Whisk in the eggs until light and creamy.

Add the milk and lemon zest and stir to combine. Gently fold the flour mixture into the egg mixture.

Pour the mixture into greased 20 cm ring cake tin. Bake for 35 minutes, or until a skewer inserted comes out clean. Pour the warm syrup over the cake while it’s still hot. Serve with mascarpone cream.

To make the lemon syrup, bring the sugar and lemon juice to a boil in a saucepan until the sugar dissolves.