Lemon Syrup Cake


Still trying to use up lemons…this cake is very good though.

125gm butter
1 Tblspn lemon zest
2 eggs
3/4 Cup caster sugar
1 Cup self raising flour
1/2 Cup plain flour
1/2 Cup milk


1/2 Cup lemon juice
1/4 Cup caster sugar

Cream the butter, sugar and lemon zest then add the eggs one at a time. Using a metal spoon, mix in the flour alternately with the milk.

Bake in a 20cm lined square cake tin at 180 degrees Celsius for 35 to 40 minutes.

Once cake is out of the oven, prick it all over with a skewer and pour the syrup over. Let the cake cool in the tin.

Syrup method

Stir the lemon juice and sugar together until dissolved.