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Lemon Syrup Cake

Lemon Syrup Cake

Published on March 18, 2020 | In | By
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Cards, paper confetti, cake tins and string….The  occasion demanded cake ! In my mind, it had to be home baked and made with the best quality ingredients sourced consciuosly and with care.  Why ?because the person it was made for is very special and lives life with great dignity,never letting her talent and creativity overpower her innate goodness !

Yes so you can understand why we had to make time to bake a special cake ! When it comes to baking in summer, lemon is my go to ingredient. The tangy freshness it imparts to cakes and cookies is so refreshing on the palate. During the hotter months lemon wins over chocolate, coffee or vanilla. Citrus is definitely the way to go.

I know of very few people who will say no to a lemon cake.This one in particular has a lemon syrup which is to be poured over it after baking. It adds a delicious sour stickiness which keeps it moist.

This cake is perfect for tea time or to have a nibble at any time of day.The honey caramelised lemon slices on top add a chewy texture and a pretty topping to an otherwise simple, naked cake. It comprises of a few ingredients and is the perfect size for a gift, considering the lady in question would have received many goodies from friends and family. I think the cake turned out as planned this time because it gave me so much happiness to be able to set time aside to bake this lemon syrup cake.

I shared the recipe with a dear friend (a whiz in the kitchen) today . She made it for her family today since she was working from home,as many of us are. The one she made was baked to a darker colour and she said it tasted great. When feeling anxious or restlessness,it’s always nice to have a hobby which is calming or engage in some sort of feel good activity like a home workout ,yoga or meditation .Do give this cake a try ,I promise it will be worth your while !

 

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Ingredients

  • Whole wheat flour- 110 gms
  • Baking powder-1 tsp
  • Powdered sea salt-1/4 tsp
  • Palm sugar- 130 gms + 4Tbsp
  • Lemon rind-2 lemons (indian)
  • Butter- unsalted-125 gms
  • Free range eggs-2
  • Juice- 2-3 lemons (indian)

Instructions

  1. Grease and line a loaf tin or 20 cm square cake tin. Pre-heat oven to 180 degrees C
  2. In a deep bowl beat the butter and sugar with a hand held blender until the mixture is smooth and light.
  3. Crack the eggs separately in a bowl to ensure that they are fresh .Add it to the butter and sugar,one at a time and beat well with each addition.
  4. Add the lemon rind and beat.
  5. Sift together the flour,baking powder and salt and fold it into the butter mixture gently and thoroughly using a turning and cutting action.
  6. Once the batter is well mixed and creamy, pour it into the prepared cake tin and place in the oven. While the cake is baking make the syrup by mixing together the lemon juice with 4 tablespoons of sugar. Mix until the sugar dissolves.Taste and add more if it's too sour.
  7. Bake it for 30-40 minutes until well risen and golden. Insert a bamboo or metal skewer in the centre of the cake and if it comes out clean, it is ready to take out of the oven.
  8. Place it on a wire rack and lightly prick it all over with a thin bamboo skewer or toothpick. Gently pour spoonfuls of the syrup over the cake and let it soak in to the holes.
  9. Leave it to stand on the wire rack until cool. Top with honey caramelised lemon slices. (optional) Thinly slice the lemon and add it to a pan with a tablespoon of natural honey.Place it over a low heat , allow it to coat the slices evenly and bubble up until the lemon slices change colour and the honey beomes a darker caramel.

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