Warm Lemon and Syrup Cake Recipe

Name: Warm Lemon and Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; ¾ cup butter, softened; ¾ cup superfine sugar; 1 ½ cups self rising flour; ½ cup ground almonds; ¼ teaspoon finely grated nutmeg; 5 tablespoons candied lemon peel, finely chopped; 1 grated lemon, rind of; 2 tablespoons lemon juice; poached pear, to serve; ¾ cup superfine sugar; 3 lemons, juice of

Servings: persons

3 eggs
¾ cup butter, softened
¾ cup superfine sugar
1 ½ cups self rising flour
½ cup ground almonds
¼ teaspoon finely grated nutmeg
5 tablespoons candied lemon peel, finely chopped
1 grated lemon, rind of
2 tablespoons lemon juice
poached pear, to serve
¾ cup superfine sugar
3 lemons, juice of

1
Preheat the oven to 350.
2
Grease and line the bottom of a deep, round 8 inch cake pan with waxed paper.
3
Place all the cake ingredients in a large bowl and beat well for 2-3 minutes, until the mixture is light and fluffy.
4
Turn the mixture into the prepared pan, spread level and bake for 1 hour or until golden and firm to the touch.
5
Meanwhile, make the syrup.
6
Put the sugar, lemon juice and 5 tablespoons water in a pan.
7
Heat gently, stirring until the sugar has dissolved, then boil, without stirring, for 1-2 minutes.
8
Turn out the cake onto a plate with a rim.
9
Prick the surface of the cake all over with a fork, then pour the hot syrup over it.
10
Let soak for about 30 minutes.
11
Serve the cake warm with thin wedges of poached pears.

1007

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 eggs, ¾ cup butter, softened, ¾ cup superfine sugar, 1 ½ cups self rising flour, and more.

Yes, Warm Lemon and 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.

That's it — enjoy your meal!

Warm Lemon and Syrup Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions