Thursday, 1 August 2013

Lemon Syrup Cake

A quick and easy Lemon Cake recipe that could easily rival the Ritz Carlton 1920's Tea Room Cake. Moist and delicious, this cake keeps well for days and the lemon syrup is pungent and just the right amount of tart.

I made this as a dessert for an iftar dinner we had for some family members visiting Dubai. That afternoon I found myself stuck with what to make while flicking through countless cook books, until my husband made my life so much easier by picking for me! As he is a lemon lover, this was his first choice. I was um-ing and ar-ing about his decision but it turned out to be a hit! Take note dear bakers, if your stuck on what to bake, ask your husband, father or son (it has worked very well for me so far!).
The recipe calls for buttermilk but as I cannot find buttermilk in Dubai, I used just under 1 cup of fresh milk, mixed with 1 1/2 TBSP of white vinegar.

Here is the recipe-


  • 250g butter, softened
  • 1 TBSP finely grated lemon rind
  • 1 C caster sugar
  • 3 eggs
  • 1 C buttermilk (or milk mixed with vinegar)
  • 1/3 C lemon juice
  • 2 C SR flour

  • 1/3 C lemon juice
  • 1/4 C water
  • 3/4 C caster sugar

  1. Preheat oven to 180C/160C fan assisted. Grease (well) a 24cm savarin tin (or 22cm round cake tin and line base and side with baking paper).
  2. Beat butter, rind and sugar using stand mixer or electric beaters until light and fluffy. Beat in eggs, one at a time. 
  3. Fold in milk, juice alternatively with flour.
  4. Spoon mixture into prepared tin; bake for about 50 mins if using savarin tin and 1 hr if using round tin. Cover cake with foil if browning too quickly. 
  5. Stand cake in tin for at least 5 mins before turning onto wire rack.
  6. Pour over the lemon syrup once it is cooled slightly.
  7. lemon syrup - Combine ingredients in a small saucepan; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 mins.