Corner Café

July 28, 2012

Fresh Lemon Syrup Cake

Filed under: Cakes & Cupcakes — SeaDragon @ 8:00 pm
Tags: , ,
Fresh Lemon Syrup Cake


Fresh Lemon Syrup Cake (Sliced)

Lemon Syrup Cake has been on my mind the past few weeks, well, because I can’t help it when a contestant from MasterChef Australia made it twice and they looked golden and delicious, even though the first one was sunken! Personally I prefer Orange Syrup Cake but I had two lemons in my fruit bowl that had been idling there for a couple of weeks and threatening to shrivel up and dry on me, so I might as well make a lemon cake out of them.
I don’t know when syrup cake became syrup cake, but I remember it was more popularly known as drizzle cake just ten or fifteen years ago when I started earnestly collecting recipes. However it seems it is more generally referred to as syrup cake nowadays, be it orange, lemon or lime.
This one I made is from an old Australian Women’s Weekly cake cookbook and it used fresh lemon syrup, without any cooking, much more easier to make than the other method which usually asked for the syrup, with the addition of water, to be reduced on stove top. It is tangy, moist and soft, delicious!

Makes one loaf cake

[Ingredients]
Lemon Cake:
125g butter, softened
220g (1 cup) caster sugar
2 eggs
finely grated zest from 2 lemons

225g (1 1/2 cups) cake flour
2 teaspoons baking powder
1/2 teaspoon salt

125ml (1/2 cup) milk

Fresh Lemon Syrup:
80ml (1/3 cup) fresh lemon juice
55g (1/4 cup) caster sugar
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[Preparation]
1. Preheat oven to 160°C. Grease and line a 22cm x 8cm (base measurement) x 7cm (height) loaf tin. Sift flour, baking powder and salt together and set aside.
2. Beat softened butter and sugar together in a large bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until combined. Mix in lemon zest.
3. Lightly fold in 1/3 of the flour mixture and then mix in half the milk until just combined. Fold in the second third of the flour mixture, then the remaining milk and finally the last of the flour mixture until well combined.
4. Spoon mixture into the prepared tin and smooth the top. Bake in the preheated oven for about 65 minutes (check after about 50-60 minutes of baking time), or until a skewer inserted into the centre comes out clean.

Fresh Lemon Syrup Cake

5. Remove cake from oven and let it stand for 5 minutes. Carefully loosen the cake from the tin, then return the cake back inside the tin. Pierce top of cake in many places with a skewer. Gradually pour the fresh lemon syrup over the hot cake, allowing it to soak in.
6. Cool soaked cake in tin completely. Turn out and serve in slices with a good dollop of sweetened whipped cream if desired.

Fresh Lemon Syrup:
Mix lemon juice with sugar; stir until sugar dissolves.

Taste: Tangy, moist lemon cake
Consume: Best within 2-3 days
Storage: Store in airtight container at room temperature, or in the refrigerator in hot weather or tropical countries
Recipe Reference(s): Fresh Lemon Loaf recipe from AWW’s 100 Favourite Cakes

First winter blooms of Luculia, July 2012

First winter blooms of Luculia, July 2012

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8 Comments »

  1. I love lemon cake but fridge only left with one lemon, so need to stock up somemore before can bake this recipe :P

    Comment by Jess @ Bakericious — July 29, 2012 @ 1:25 am | Reply

    • LOL, if it is a big lemon you might be able to get enough juice, the two lemons I got left were small and I just managed to get enough juice from them :)

      Comment by SeaDragon — July 29, 2012 @ 5:33 pm | Reply

  2. Hi! Love the recipe. By the way I was looking at your post from march when you made fairy cakes, I’ve been meaning to get some pans like the patty pans you were describing. Is there a place online I can buy these deep patty pans? Thanks.

    Comment by Amy Johnson — August 1, 2012 @ 11:08 pm | Reply

    • Not sure where you can buy them online. However you can contact Willow Ware, the deep patty pans are in their catalogue item 1714. Hope this helps.

      Comment by SeaDragon — August 2, 2012 @ 9:17 pm | Reply

  3. I made this recipe and the taste and texture are wonderful. The loaf rose beautifully except for the middle which never rose/domed and eventually sunk. I’m an experienced baker, all my ingredients were fresh (esp the b.powder) and measured by weight. The only thing I did differently from the recipe was that I baked at 176C instead of 160C – my error. Could this be the problem? Thank you for your help.

    Comment by Sandra — October 1, 2012 @ 8:20 am | Reply

    • Hmmm, that’s interesting, usually for me if the centre did not rise it was usually underbaked… I don’t think the higher temp. you used was a problem because the recipe originally was to bake in moderate oven (about 180C) for 40 to 45 minutes, I changed it to a lower temp. so as to get a golden top rather than a dark brown top. How long did you bake at 176C? Did you use a fan-forced oven?

      Comment by SeaDragon — October 1, 2012 @ 10:57 pm | Reply

      • It was done in 50 min in a regular oven. I checked with a toothpick to insure the doneness. Funny, I checked on its progress thru oven window (didn’t open oven door) and it was rising beautifully all along but near the last bit of time it just stopped rising in the middle and then inverted on itself in what would have been the nice split down the center. I’ll just have to try again I guess!

        Comment by Sandra — October 2, 2012 @ 2:39 am | Reply

        • One thought, could it have been overcooked? I know that for sponge cake, that will happen if the cake is over baked, rising beautifully, then stop rising and started sinking! However this is butter cake, so not too sure myself… Maybe try using plain flour next time instead of cake flour, so slightly more gluten may help to hold up the cake more?

          Comment by SeaDragon — October 4, 2012 @ 7:05 pm | Reply


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