This soft lemon syrup soaked cake is easy to make and will quickly demand a repeat. The lemon syrup, generously poured over the cake, provides an extra juicy and moist bite that will tingle your taste buds. Ideal as a dessert, with tea, or simply as a sweet treat at any time of the day.
Lemon syrup soaked cake
Ingredients
- 175 grams self-raising flour
- 125 grams butter
- 125 grams white sugar
- 100 grams icing sugar
- 4 tablespoons milk
- 2 eggs
- 2 lemons
Instructions
Baking the cake
- Preheat the oven to 180°C.
- Grate the zest of one lemon. Then squeeze the two lemons.
- Line a cake tin with baking paper.
- Melt the butter and stir in the sugar for a few minutes.
- Then mix the lemon zest, the milk and the eggs into this mixture.
- Now pour this mixture into the flour and mix everything together into one dough.
- Place the cake tin in the oven for 45 minutes to bake.
Soaking the cake with lemon syrup
- A few minutes before the cake is ready: heat the lemon juice with the icing sugar. Stir well until it has dissolved.
- Remove the cake from the oven and prick holes in it with a knitting needle or similar.
- Pour the lemon syrup over the cake. It will absorb all the moisture.
- Now let the cake cool down well. Then remove the lemon syrup cake from the baking tin and remove the baking paper.
Nutrition
How to make a lemon syrup soaked cake?
A first look at the ingredient list hints already at an very straightforward recipe. And indeed, this lemon syrup soaked cake has not the highest difficulty level.
Making the cake
The only ingredient that requires some preparatory work is the lemons. From one lemon, we will grate the zest. This zest will later be mixed into the batter. Then we will squeeze the juice from both lemons. We will need this for the lemon syrup later. So for the time being we can put it aside.
Now, let the butter melt gently in a small pan. Make sure it doesn't start boiling. Meanwhile, you can preheat the oven to 180°C and prepare the baking tin. It's recommended to use baking paper in this case to prevent the cake from sticking. We will be pouring the lemon syrup over the cake later, which increases the risk of sticking. It would be a shame if the cake falls apart just because of this.
Once the butter has melted, remove the pan from the heat. Now mix in the sugar. Beat everything well and add the zest, milk, and eggs one by one. Mix everything into a homogeneous liquid.
Now we can mix this into the self-raising flour. If you don't have self-raising flour, use regular flour with 5 grams of baking powder. Once you have a nice smooth batter, you can pour it into the baking tin. Bake it in the oven at 180°C for 45 minutes.
Shortly before the baking time ends, we can heat the lemon juice and dissolve the powdered sugar in it.
Soaking the cake with lemon syrup
When the cake is ready, take it out of the oven. Then you can poke a lot of holes in it with a knitting needle or something similar. We will pour the lemon syrup over the cake, and these holes will help to absorb and distribute the lemon juice throughout the cake. This gives the lemon syrup cake its wonderfully soft and moist consistency.
Now you need to be patient. The cake needs to cool completely; otherwise, it might crumble. Once it has cooled, remove the cake from the tin with the baking paper. The baking paper can then be easily removed from the soft lemon syrup cake. Meanwhile, you can make some tea, which pairs perfectly with this moist lemon syrup cake.
More surprising.cake
Is there anything more delightful than a Sunday afternoon cake? Cakes are anyway delightful, at any moment of the week. So, you may find some more inspiration for surprising cakes:
- Cherry coconut cake.
- Easy poppy seed cake.
- Refreshing polenta cake with coconut and lemon.
- Pumpkin cake with raisins.
- Carrot walnut cake.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
