Lemon Syrup Cake Recipe

Name: Lemon Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 tbsp lemon zest; 1 cup granulated sugar; 3 None large eggs; 1 cup buttermilk; 1/3 cup lemon juice; 2 1/4 cups self-rising flour, sifted; None None FOR THE LEMON SYRUP; 3/4 cup granulated sugar; 1/3 cup lemon juice

Servings: persons

1 cup butter, softened
1 tbsp lemon zest
1 cup granulated sugar
3 None large eggs
1 cup buttermilk
1/3 cup lemon juice
2 1/4 cups self-rising flour, sifted
None None FOR THE LEMON SYRUP
3/4 cup granulated sugar
1/3 cup lemon juice

1
Preheat oven to 350u00b0F. Grease a 9 1/2 inch fluted ring pan.
2
Beat butter, lemon zest and sugar until light and fluffy. Beat in eggs, 1 at a time. Mix in buttermilk, lemon juice and flour. Transfer to prepared pan and bake for 50 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack set over a rimmed baking tray.
3
Meanwhile, to make the lemon syrup, stir sugar, lemon juice and 1/4 cup water in a small saucepan over low heat, without boiling, until sugar has dissolved. Simmer, without stirring, for 5 mins then pour over hot cake.
4
Serve warm.

1518

kcal

Calories

100

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 1 tbsp lemon zest, 1 cup granulated sugar, 3 None large eggs, and more.

Yes, Lemon Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Syrup Cake

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