Warm lemon syrup cake

8 servings

Ingredients

Quantity Ingredient
3 mediums Size eggs
175 grams Butter; (6oz)
175 grams Caster sugar; (6oz)
175 grams Self raising flour; (6oz)
1 Lemon; grated rind and
; juice
175 grams Caster sugar; (6oz)
3 Lemons; juice only
4 tablespoons Water

Directions

FOR THE CAKE

FOR THE SYRUP

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Grease and line the base of a deep 20cm (8 inch) cake tin.

Place all the cake ingredients in a large bowl and beat well for 2-3 minutes, until light and fluffy.

Pour the mixture into the prepared tin and bake for 1 hour until golden and firm to the touch.

Meanwhile make the syrup. Put the ingredients in a pan and heat until the sugar dissolves. Bring to boil and boil for 2 minutes.

When the cake is cooked, pour over the hot syrup and leave to soak for ½ hour.

Notes Serve the cake warm.

Converted by MC_Buster.

NOTES : A wonderful warm lemon cake with a tangy lemon syrup.

Converted by MM_Buster v2.0l.

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