With a supply of beautiful, locally grown lemons from Sunday’s food swap, I decided to make this cake, a deserving family favourite.
It’s a truly lovely cake, a butter cake flavoured with lemon zest then doused in hot lemon syrup.
A bonus for our four-chook family is that the cake uses four eggs — and I’m always looking for ways to use up eggs.
I make my lemon syrup cake in a bundt tin then fill the centre with whipped cream before dusting it in icing sugar.
And it’s good. Really good. As my 11 year old said when he tasted it tonight, “This cake is yum, Mum.”
- Cooking spray
- Zest of 1 lemon (save the juice for the lemon syrup)
- 200g sugar
- 250g self-raising flour
- 250g softened butter
- 4 eggs
- Juice of 1 lemon
- 125g sugar
- Whipped cream and icing sugar for decorating (optional)
- Preheat oven to 180C/160C fan-forced.
- Grease a bundt tin with cooking spray.
- Place all cake ingredients (lemon zest, sugar, flour, butter and eggs) in the bowl of an electric mixer.
- Beat slowly to combine then increase speed and beat until light and fluffy (3-5 minutes).
- Spoon into bundt tin and bake for around 50 minutes, or until a knife pressed into the deepest part of the cake comes out clean.
- Tip cake out onto a serving plate.
- Meanwhile, make lemon syrup.
- Combine lemon juice and sugar in a small saucepan and heat, stirring, until sugar melts.
- Bring to the boil and immediately remove from heat.
- Spoon hot syrup over the top of the cake.
- Allow cake to cool before decorating with whipped cream and icing sugar, or as desired.