Lemon Syrup Cake Recipe

A soft and delicate lemon yoghurt cake, drizzled with a tangy lemon syrup. Perfect served with a dollop of yoghurt and coffee.

If you would like to learn how to make a Lemon Syrup Cake then just follow this Lemon Syrup Cake Recipe.

LEMON SYRUP CAKE RECIPE

Ingredients

Lemon Yoghurt Cake

3 Eggs
1 Cup / 200g White Sugar
Zest 2 Lemons
Juice 1 Lemon
2 cups / 250g Flour
1 tsp Baking Powder
1/2 tsp Salt
1 Cup / 250ml Greek Yoghurt
1/2 Cup / 125ml Vegetable Oil

Lemon Syrup

1/2 Cup / 100g White Sugar
1/3 Cup / 85ml Fresh Lemon Juice

Instructions

Lemon Yoghurt Cake

Preheat the oven to 180C / 350F. Line and grease an 8″ or 20cm cake pan.
In a medium sized mixing bowl add the eggs and sugar. Use a hand mixer or whisk to beat the ingredients together until it reaches the ribbon stage. This is when the mixture falls in ribbons on the surface
Zest two lemons and juice one. Add it to the mixing bowl along with the oil and yoghurt. Whisk the mixture together for a minute until everything is well combined
Add the dry ingredients, the flour, baking powder and salt to the bowl and fold the lemon yoghurt cake batter together until just combined, being careful not to over mix
Pour the batter into a lined and greased 8″ or 20cm cake pan. Place the oven for about 40-45 minutes or until golden brown and a cake tester inserted into the middle comes out clean.
When the cake has fully baked remove it from the oven. Before it cool take a skewer and poke holes all over the cake.
Slowly pour the hot lemon syrup over the cake, giving it time to sink in before adding more.
Leave the cake to fully cool in the cake pan before serving.

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Lemon Syrup

While the cake is baking prepare the lemon Syrup. Add the lemon juice and sugar to a small saucepan.
Heat over medium heat, stirring occasionally for about 2-3 minutes or until the sugar has fully dissolved
Serving and Storing
Slice the cake and serve with a dollop of yoghurt.

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Store the cake in an airtight container at room temperature for 3-4 days. The cake will stay super moist from the lemon syrup so it’s a great make ahead cake.

To Freeze place the cake in an airtight container or freezer bag and into the freezer for up to 3 months. To serve remove the cake from the freezer and let it defrost fully at room temperature before serving.

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