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
125g butter, softened
220g (1 cup) caster sugar
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
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.
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