Lemon Syrup Cake Recipe

Name: Lemon Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 7 3/4 tablespoons softened butter; 1 7/16 cups caster sugar; 1 3/8 cups flour selfraising; 4 tablespoons milk; 1 lemon; 2 eggs; 1 pinch salt; 1 juice; 2 lemons; 5/8 cup icing sugar plus extra for dusting

Servings: persons

1
Preheat the oven to 180C/350F/Gas Mark 4. Butter a 2 lb loaf tin then line the sides and base with greaseproof paper and butter again.
2
Put all the cake ingredients in a bowl or mixer and beat for about 3 minutes until well blended. Pour into the lined and buttered cake tin and bake for about 45 minutes.
3
Remove and leave in the tin to cool.
4
Gently warm the lemon juice and icing sugar in a pan until the sugar has fully dissolved.
5
Prick the cake with a fork or skewer and pour the hot syrup all over.
6
Leave until the cake is almost cold before turning out.
7
Dust with icing sugar.
8
This is the classic lemon cake recipe failsafe and incredibly easy to make. For a cake thats extra moist and lemony make up double the quantity of syrup and save half for serving. Serve slices with creme fraiche or double cream.

No nutrition data on file — estimate from the ingredient list.

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: 7 3/4 tablespoons softened butter, 1 7/16 cups caster sugar, 1 3/8 cups flour selfraising, 4 tablespoons milk, 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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