How to Make a Delicious Lemon Syrup Butter Cake
Lemon Syrup Butter Cake Recipe
This is one of my favorite cakes, as it is simply moreish. One of the major bonuses with the syrup cake is the fact that it can be stored for a longer period of time than most cakes due to the fact the syrup preserves it. This treat also stays nice and moist for up to a month or sometimes more.
For the cake:
- 125 grams butter
- 3 small eggs
- 130 grams sugar
- 1 tbsp orange zest, grated
- 1 tbsp lemon zest, grated
- 13 grams sifted plain flour
- 1/2 tbsp baking powder
- 3 tbsp warm water
For the syrup:
- 100 grams sugar
- 2 tbsp orange juice
- 2 tbsp lemon juice
- For the cake: Whip the lemon zest, orange zest and sugar into the butter with a fork until almost mousse-like in texture. Add the 3 eggs one by one and keep whipping it with the fork. If the mixture starts to clump, add a little flour whilst whipping with the fork.
- Sift the baking powder together with the flour and heavily fork it into the butter along with the water.
- Using a spoon, decant the mixture into a 500-gram pre-greased cake tin with the base lined. Bake on 180 C for 45 minutes or until a clean fork prodded into the centre comes back out clean.
- For the syrup: Put the sugar, lemon juice and orange juice into a saucepan, and heat it on a low heat until you can no longer see any sugar. Keep the syrup slightly warm on a low heat.
- Take the cake out of the oven, place on your cake cooling rack, prick it all over with a fork and spread half the syrup on. Leave it for 5 minutes, flip it over, peel off the greaseproof paper, fork the holes as before, and cover with the remaining syrup.
- Allow the cake to cool then serve or store for 6 days maximum in a tin or freeze for a maximum of 4 to 8 weeks.