Lemon Syrup Cake

1. 1

   make your sponge cake as normal (can post that recipe if necessary).

2. 2

   Lay half the sponge mixture in the prepared pan.

3. 3

   spoon the lemon curd over and cover with the rest of the sponge mixture.

4. 4

   Bake as normal.

5. 5

   While cooling and still warm, make some holes in the cake and drip the golden syrup in, this will soak into the cake.

6. 6

   Can be eaten warm now as a pudding with cream, yoghurt etc or wrap up well in greasproof paper and eat for tea the next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.