Lemon Syrup Cake

Lemon Syrup Cake
Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 10 people
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Difficulty level: 3 out of 4

8 Ingredients

  • 200grams unsalted butter, softened
  • 1/2teaspoons gluten-free baking powder
  • 1 orange
  • 5 lemons
  • 200grams almond meal
  • 4 eggs
  • 2 1/3 cup caster sugar
  • 3/4 cup gluten-free plain flour

Nutrition per serving

2320 Kilojoules or 553 Calories
27% of daily energy intake*
Protein
8.0grams
Fat
30.1grams
Carbs
63.2grams
Sugars
52.9grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Discover a delicious lemon syrup cake recipe that will make your day. Perfect for any occasion, this delectable treat is sure to be a hit. Try it today!

Method

Step 1 of 6

Preheat oven to 180°C. Grease a 22cm cake pan and line base with baking paper.

Step 2 of 6

Finely grate rind of 4 of the lemons and orange, you need 2 tbs lemon rind and 1 tbs orange. Then juice, you need 2/3 cup lemon and 1/3 cup orange. Cut rind of remaining lemon into fine shreds.

Step 3 of 6

Using an electric beater, beat butter, 11/3 cups of the sugar, lemon and orange rinds together until light and fluffy. Add eggs, one at a time, beating well after each addition.

Step 4 of 6

Sift flour and baking powder together into a bowl and stir in the almond meal. Beat into butter mixture, in 2 batches until just combined.

Step 5 of 6

Spoon mixture into prepared pan and smooth top. Bake for 40-50 minutes or until cooked when tested with a skewer.

Step 6 of 6

Meanwhile, for the syrup, combine reserved juices, lemon shreds and remaining 1 cup sugar in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil, simmer 10 minutes, then remove from heat. Set aside 1/3 of the syrup for serving and brush remainder over hot cake. Top with lemon shreds. Cool cake in pan.

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