Spring has well and truly sprung here in Oz, with the cherry blossom trees in our yard in full bloom, the scent of jasmine in the air and to top it off it was 27 degrees the other day, magic !
I was given a bag of lemons recently by my kind neighbour and my thoughts instantly turned to our family's favourite cake recipe, Lemon Syrup Cake. It is an old recipe from my grandmother and I have made it so many times now I think I could bake it in my sleep.
Lemon Syrup Cake
This recipe is my 'go to' if I have to whip up a quick afternoon tea for unexpected guests, but 9 times out of 10 I bake it for the hubby and Callum who are both big fans.
You only need a couple of ingredients and most will be staples in your pantry or fridge.
Place the sugar, lemon rind and butter in your mixer
Cream the butter, sugar and lemon rind until light and fluffy
After beating your eggs into the butter mixture, fold in the milk and flour
Our little man is always on hand to lick the spoon
Serve it hot out of the oven with a cup of tea and I promise you won't be disappointed ! My grandmother's recipe for Lemon Syrup Cake is posted below for you and your family to enjoy.
Recipe - Lemon Syrup Cake
125g butter, softened
1 1/2 cups of self raising flour sifted
1 cup caster sugar
Rind of one lemon finely grated
1/2 cup milk
2 lemons juiced (approximately 1/3 cup)
1/2 cup caster sugar
Preheat your oven to 180 degrees celsius. Grease and line a 7 inch springform cake tin or loaf pan.
Using your electric mixer, cream butter, 1 cup caster sugar and rind until light and fluffy. Add eggs one at a time, beating well after each addition.
Add half the flour and half the milk to egg mixture and gently stir to combine, then fold in the remaining flour and milk. Spoon the mixture into your cake tin. Bake for around 45 to 50 minutes (depends if your oven is fan forced or not). Insert a skewer into the centre of the cake and make sure it comes out clean.
For the syrup, combine 1/2 cup caster sugar and juice of two lemons, use a fork to mix well. Pour the lemon syrup over the cake whilst it is still hot. I like to skewer the cake a couple of times to allow the syrup to really sink into the cake. Stand in the tin until cooled (I can't bear to wait this long and usually start cutting up the cake when it is still warm from the oven. Yum !)
all images - the little oak tree