Easy Peasy Warm Lemon and syrup Cake

Easy Peasy Warm Lemon and syrup Cake

Tonight me and hubby are making food for Julian and Jazz’s birthday celebrations tomorrow, yep those two even have birthdays next to each other. Hubs making a casserole, meat onion carrots, and I’m making warm lemon and syrup cake, walnut coffee cake, veggie scotch eggs and sausage rolls among other dishes. This recipe has been in the family for many years and is such a favourite it will be one of the three cake tiers for Julian and Jazz’s wedding come December. It comes from a cookbook by Ted Smart called 500 fabulous cakes and bakes.

Warm Lemon Syrup Cake Serves 8 

Cake Ingredients:
3 Eggs.
175g / 6 oz /3/4 cup softened butter.
175 g/ 6 oz /3/4 cup caster sugar.
175 g / 6 oz /1& 1/2 cups self raising flour.
50 g / 2 oz / 1/2 cup ground almonds.
1.25 ml /1/4 tsp freshly grated nutmeg.
50 g/ 2 oz /5 tablespoons candied lemon peel, finely chopped. (no one likes this in our house so I use the old fashioned orange and lemon jelly slices from the baking section, chopped. I was worried first time I tried it that it might make the cake too sweet, but not at all, it works really well). 
30 ml/ 2 tbsp fresh lemon juice. 
Grated rind of 1 unwaxed lemon.

For the Syrup:
175 g/ 6 oz/ 3/4 cup caster sugar.
juice of three lemons.

1. Preheat the oven to 180 C/350 F/ Gas 4. Grease and base line a 20 cm/ 8″ cake tin. (mine is 7″ comes out fine).
2.The Easy Peasy bit. Place all the cake ingredients in a large bowl and beat well for 2-3 minutes until light and fluffy. You don’t need an electric mixer a wooden spoon is fine.
3. Tip mixture into the prepared tin, spread level and bake for 50 mins-1 hour or until golden and firm to touch. 
4. Turn out onto a plate with a rim and prick the surface of the cake all over with a fork. (Often I cook this the day before needed, just like this time, turning out instead then onto a wire rack to cool and pricking when ready to pour the syrup.

For the Syrup: 
Put sugar, lemon juice, and 75 ml/ 5 tbsp water in a pan. heat gently, stirring until the sugar has dissolved, then boil without stirring for a further 1-2 minutes. Pour the hot syrup over the cake and leave to soak for about 30 minutes. 

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