Sunday, March 21, 2010

Lemon Syrup Cake - 2 - $ - V

It has been a crazy week, backed up by an even crazier and busier weekend!
I inadvertantly messed up my chance to attend the Eat. Drink. Blog. Conference. Boo with a capital B! Apologies to the organisers, I hope everybody that did attend had a wonderful time.

I have not stepped near my kitchen for days, so thank goodness the lovely Sandra emailed this recipe to share with everyone! You certainly saved my blogging bacon Lady S. Three cheers for Sandra (and cake) - hip, hip, hooray!



250g butter

1 tbs grated lemon rind

1 cup caster sugar

3 eggs, separated

2 cups self-raising flour

1 cup buttermilk (or substitute skim milk, but it’s not as fluffy and light)

Preheat oven to 190C and lightly grease 20cm cake pan.

In a large bowl, cream butter and sugar with electric beaters until fluffy, keep mixing and add lemon rind. Add egg yolks one at a time until all combined. Just kept on beating on a really low setting.
Add half of sifted flour and half of the buttermilk, beat on low until combined.

Add the other half flour and buttermilk, beat on low until combined.

Beat egg whites in small bowl until soft peaks form. Fold lightly into other mixture with a metal spoon – best if you do this half at a time.

Spread mixture into pan and bake for about 55 minutes or until skewer comes out of the centre clean. (Depends on the pan – I used a wider one and it took about 45 minutes.)


This only takes about 5 minutes to cook, so start preparing it when the cake only has about 5 minutes left in the oven.

1/3 cup lemon juice
3/4 cup water
1 cup caster sugar

Combine all of the ingredients in a saucepan and stir over a low heat until the sugar dissolves. Bring to the boil and then removed from heat.

Creating the magic:

When the cake is cooked, leave it in the pan for about 5 minutes before transferring it onto a plate (NOT a wire rack).

Pour the hot syrup over the hot cake evenly – the best way to do this is to rub it all over the crust of the cake a little with the back of a spoon first so that when you spoon it on it will soak in properly. Technically it should keep for two days, but who’s going to be able to resist eating it for that long?


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