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. :)

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

lemon_syrup_cake_2

add flour miture..

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..pour into loaf pan..

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..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!! :) ♥

7 Responses to "Lemon Syrup Butter Cake"

  1. ai   June 5, 2011 at 7:08 pm

    hi im a newbie on your site.. tried this recipe last saturday and your right, it is easy to make and taste better after 2 days.. :) i have one question though, does the cake easily crumbles? mine does..

    Reply
    • Olive   June 8, 2011 at 6:04 pm

      Hi, Ai! – Did you let the cake cool completely (after pouring the syrup) before you sliced it? After cooling the cake, try wrapping it in cling wrap then foil and keep it in the fridge for at least two hours before slicing it, that’s what I do for crumbly cakes.. :)

      Reply
  2. tita ellen   November 16, 2010 at 8:38 pm

    Thank you for a great recipe .. but you forgot to mention in your ingredients how much sugar to use in your cake …thanks again for sharing…would love to try this recipe ‘.. *

    Reply
    • Olive   November 16, 2010 at 10:41 pm

      I’m sorry.. this is the 2nd time that I skipped the sugar in a recipe, I think I need to have my eyes checked already, I’m getting old lol :D

      Thanks for letting me know tita Ellen, I already updated the recipe…but just to be sure: it’s 1/2 cup + 2 tablespoons or 4 ounces of caster sugar. :)

      Reply
  3. Barbara Bakes   September 26, 2010 at 7:43 am

    Looks like a cake I could fall in love with too!

    Reply
  4. Jeannie   September 16, 2010 at 9:22 am

    I have baked something very similar to this! I agreed that it is very easy to make and delicious too!

    Reply
  5. Belinda @zomppa   September 16, 2010 at 4:15 am

    I love lemon cakes…I would love a big hunk for breakfast!

    Reply

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