Lemon Syrup Cake

Doubling as a dessert or delicious snack, this lemon syrup cake recipe from Australian Made's Compliance Manager can be served hot or cold and is sure to be a family favourite. 

Preparation time

15 minutes

Cooking time

45 minutes

Serves

8

Ingredients

125g butter

1 cup Bundaberg white sugar

2 Fresha eggs

1 ½ cups self raising flour

½ cup milk

Pinch of salt

¼ cup lemon juice

¼ cup castor sugar

Method

• Cream butter and sugar, add eggs one at a time, beating well after each one. Sift the flour and salt and add alternately with the milk.
• Line the bottom of a loaf tin ( approx. 23cm x 12cm), pour in the mixture and bake in a moderate oven for 40-45 minutes.
• Mix the lemon juice and castor sugar and stir well. When the cake is cooked and still hot from the oven, pour the syrup over the top. You can use a wooden skewer to make holes so that the syrup penetrates more deeply.
• Leave the cake to cool in the tin before turning out.
• Serve cold on its own or with thick cream; or warm gently and serve with cream or ice cream as a dessert.
• You can also use fresh orange juice instead of the lemon juice in the syrup.