Lemon Syrup Butter Cake

My family and I, we ♥ CAKES! I like to share two easy delicious cakes you can make at the same time and these cakes stays good for 4 -7 days.  ( I’m posting the other one later, it’s similar to this cake and  quicker to prepare!)

This lemon syrup cake is one of our favorite cakes, goes really well with a cup of unsweetened green tea or strong coffee. what’s even better…it’s easy to make, oh wait I already mentioned that..well, it is a BIGGIE for me next to yummy-ness. :)

 lemon_syrup_cake_1

cream butter and sugar; add eggs one at a time…

lemon_syrup_cake_2

add flour miture..

lemon_syrup_cake_4

..pour into loaf pan..

lemon_syrup_cake_5

..poke holes on the cake while it’s still hot from the over and pour syrup over..cool and serve! :)

LEMON SYRUP BUTTER CAKE
Ultimate Cake by Barbara Maher

For the Cake

1 stick butter (4 0z)
4 oz sugar or 1/2 cup plus 2 tablespoons
1 tablespoon finely grated lemon zest
1 tablespoon finely grated orange zest
2 large eggs
4 oz (125 g) all purpose flour, sifted
1/2 teaspoon baking powder
2 tablespoons warm water

For the Syrup
2 tablespoons lemon juice
2 tablespoon orange juice
3 1/2 oz ( 100g) granulated sugar

Directions
Preheat oven to 350F/180C/gas4. Grease and line base of 1 lb loaf pan with parchment paper.

For the Cake
Beat the butter, sugar, lemon zest and orange zest together in a large bowl until light and fluffy. Beat in the eggs, one at a time, adding a little of the flour with the second egg if the miture begins to curdle.

Sift the remaining flour and baking powder together; beat into the butter miture followed by the water. Sppon mixture into the prepared pan and bake for 45 minutes or until a toothpick inserted into the cake comes out clean.

For the Syrup
Put the lemon and orange juice and the sugar in a smallheavy bottom pan; heat gently until the sugar has dissolved. Keep warm

Remove cake from the oven and poke holes on top using a fine skewer or toothpick. Spoon or brush half of the syrup over the cake and leave for about 3 minutes. Turn cake into a wire rack, prick the bottom of the cake as well and pour the remaining half of the syrip; leave to cool before serving.

This cake keeps for one week! :)
..and freezes for up to 2 months!

Thanks for visiting..have a nice day!! :) ♥

Leave a Reply

Your email address will not be published.