Warm lemon syrup cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Size eggs |
| 175 | grams | Butter; (6oz) |
| 175 | grams | Caster sugar; (6oz) |
| 175 | grams | Self raising flour; (6oz) |
| 1 | Lemon; grated rind and | |
| ; juice | ||
| 175 | grams | Caster sugar; (6oz) |
| 3 | Lemons; juice only | |
| 4 | tablespoons | Water |
Directions
FOR THE CAKE
FOR THE SYRUP
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Grease and line the base of a deep 20cm (8 inch) cake tin.
Place all the cake ingredients in a large bowl and beat well for 2-3 minutes, until light and fluffy.
Pour the mixture into the prepared tin and bake for 1 hour until golden and firm to the touch.
Meanwhile make the syrup. Put the ingredients in a pan and heat until the sugar dissolves. Bring to boil and boil for 2 minutes.
When the cake is cooked, pour over the hot syrup and leave to soak for ½ hour.
Notes Serve the cake warm.
Converted by MC_Buster.
NOTES : A wonderful warm lemon cake with a tangy lemon syrup.
Converted by MM_Buster v2.0l.