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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!
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