Ingredients for Lemon Syrup Cake
- 175g unsalted butter, softened
- Fresh Lemon Rind
- White Sugar
- 4 large eggs
- Desiccated Coconut
- Self Raising Flour
- 175g caster sugar
- Lemon Juice
- Water
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How to Make Lemon Syrup Cake
- Preheat oven to 160°C (325°F). Grease and flour a 20cm ring tin or round cake tin.
- In a mixing bowl, cream together the softened butter, lemon zest, and caster sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate large bowl, sift the self-raising flour.
- Gently fold the flour and desiccated coconut into the butter mixture until just combined. Do not overmix.
- Pour the batter into the prepared cake tin and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, prepare the lemon syrup:
- In a small saucepan, combine the caster sugar, lemon juice, and water.
- Heat over medium heat, stirring until the sugar dissolves completely.
- Bring to a boil, then reduce heat to low and simmer uncovered for 3 minutes, without stirring.
- Once the cake is baked, carefully remove it from the oven and let it cool in the tin for 10 minutes.
- Invert the cake onto a wire rack and carefully pour the hot lemon syrup evenly over the warm cake, allowing it to fully absorb.
- Let the cake cool completely before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
257g
Fat
76g
Carbs
27g
