Lemon Syrup Cake

🧂 Ingredients

• CAKE
• 114 g of butter

  at room temperature
• 1 cups of sugar
• 2 eggs

  at room temperature
• zest of 4 lemons
• 1 ½ cups of plain flour
• ¼ tsp of baking powder
• ¼ tsp of baking soda
• ½ tsp of salt
• ⅓ cup of lemon juice
• ⅓ cup of buttermilk
• ½ tsp of vanilla extract
• SYRUP
• ⅓ cup of sugar
• ⅓ cup of lemon juice
• GLAZE
• 1 cup of icing sugar
• 1 tbsp & 2 tsp of lemon juice

Instructions

• 1 Preheat oven to 180 degrees Celsius and grease and flour a loaf or bundt tin.
• 2 Cream the butter and sugar using an electric mixer with a paddle attachment
  until light and fluffy.
• 3 Add the eggs, 1 at a time, and beat well in between each addition before adding
  the lemon zest.
• 4 Sift flour, baking powder, baking soda and salt into a bowl. In a jug combine
  the lemon juice and buttermilk. Add the flour and lemon juice buttermilk mixture
  to the batter alternately beginning and ending with the flour.
• 5 Pour the batter into your prepared cake or loaf tin and bake for 45 minute to 1
  hour, or until a cake tester comes out clean.
• 6 To make the syrup, in a small saucepan combine the lemon juice and sugar and
  cook over a low heat until the sugar is disolved.
• 7 Let the cake cool for 10 minutes after coming out of the oven and then make tiny
  holes in the cake with a cake tester and pour the syrup over the cake.
• 8 To make the glaze, in a small mixing bowl combine the icing sugar and lemon
  juice and mix until smooth.
• 9 Allow the cake to cool before drizzling over.

Nutrition Info