Sunday, September 20, 2020
Home Cuisine American Lemon Syrup Butter Cake

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..

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..poke holes on the cake while it’s still hot from the oven 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!! 🙂 ♥

Lemon Syrup Butter Cake

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 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

Instructions

  • 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!
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

 

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