Meyer Lemon Syrup Cake
Serves: 6 to 8
A wonderfully moist Lemon Syrup Cake using Meyer lemons.
Ingredients
For the cake
- 125 g (1 stick plus 1 tablespoon) unsalted butter, softened
- 175 g (¾ cup) caster sugar, (superfine sugar)
- 1 Meyer lemon, zested
- 2 eggs
- 175 g (1 cup plus 4 tablespoons) plain flour, (all-purpose flour)
- 10 g (2 teaspoons) baking powder
- 1 pinch fine salt
- 60 ml (¼ cup) milk
For the syrup
- 2-3 Meyer lemons, juiced
- 50 g (⅓ cup) icing sugar, (powdered sugar) plus more to taste
Instructions
- Preheat the oven to 180°C/350°F (without fan).
- Grease and line a 20 cm/8 inch cake tin.
- Cream the butter, sugar and lemon zest together until pale and fluffy.
- Beat in the eggs, one at a time.
- Gently mix through the flour, baking powder and salt.
- Add the milk and mix lightly until everything is combined.
- Pour the mixture into the cake tin and bake for about 45 minutes, or until a skewer inserted in the centre comes out clean.
- In the last 10 minutes of the baking time, make the lemon syrup.
- Place the lemon juice and icing sugar into a small saucepan and gently heat until the sugar dissolves. Taste and add more icing sugar to your liking.
- While the cake is still warm from the oven, puncture the cake all over with a cake skewer or bamboo skewer.
- Spoon the syrup over the cake, allowing it to soak through before spooning over more.
- Leave the cake to cool completely in the tin before removing.
- If you have an abundance of Meyer lemons, finely zest one lemon over the cake just before serving.
Kitchen Notes
- OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer's handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.