Baking Paper: Lemon Syrup Cake
Picture: Iain Gillespie/The West Australian

  • Makes: 24cm ring tin *

  • 150g unsalted butter, soft *

  • 150g caster sugar *

  • 3 lemons, zest only *

  • 1/2 vanilla pod, seeds only *

  • 3 eggs *

  • 160g sr flour *

  • 50ml milk *

  • _Syrup _ *

  • 120g icing sugar *

  • 3 lemons, juice only *

  • _Serve _ *

  • 300ml thickened cream, lightly whipped *

  • 20g pistachios, finely chopped *

  •   *

Preheat oven to 165C and line and grease cake tin and set aside. In a clean bowl using electric beaters beat together butter, sugar, zest and vanilla until pale and fluffy, about 3 to 5 minutes. Add eggs one at a time, making sure each is incorporated before the next is added. Fold in flour followed by milk, mixing until combined. Pour mix into tin, spreading evenly. Pop into oven and bake for 40 to 50 minutes or until skewer comes out clean. Remove from oven and allow to stand in tin. To make syrup, heat sugar and juice over a medium heat, cooking until liquid has reduced by half. Using a skewer, randomly prick holes into top of warm cake. Gently pour syrup over whole of cake and leave to cool. Once cooled, remove from tin and top with cream and pistachios.

The West Australian

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