Lemon syrup cake

lemon syrup cake


Lemon syrup


1.Preheat oven to 180°C (160°C fan-forced). Grease a 24cm baba pan.
2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer to large bowl and in two batches, fold in buttermilk, juice and sifted flour.
3.Spread mixture into pan; bake about 50 minutes (cover cake with foil if browning too quickly). Stand cake in pan 5 minutes, then turn onto wire rack set over tray.
4.Meanwhile, make lemon syrup by stirring ingredients in a small saucepan over heat, without boiling, until sugar dissolves. Without stirring, simmer uncovered for 5 minutes.
5.Pour hot syrup over hot cake; serve warm.

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