Lemon Syrup Cake

Adapted from Ina Garten's Lemon Cake Recipe

📝 Ingredients

• CAKE
• 114 g of butter (at room temperature)
• 1 cups of sugar
• 2 eggs (at room temperature)
• zest of 4 lemons
• 1 1/2 cups of plain flour
• 1/4 tsp of baking powder
• 1/4 tsp of baking soda
• 1/2 tsp of salt
• 1/3 cup of lemon juice
• 1/3 cup of buttermilk
• 1/2 tsp of vanilla extract
• SYRUP
• 1/3 cup of sugar
• 1/3 cup of lemon juice
• GLAZE
• 1 cup of icing sugar
• 1 tbsp & 2 tsp of lemon juice

👨‍🍳 Instructions

1. 1Preheat oven to 180 degrees Celsius and grease and flour a loaf or bundt tin.
2. 2Cream the butter and sugar using an electric mixer with a paddle attachment until light and fluffy.
3. 3Add the eggs, 1 at a time, and beat well in between each addition before adding the lemon zest.
4. 4Sift 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. 5Pour 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. 6To 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. 7Let 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. 8To make the glaze, in a small mixing bowl combine the icing sugar and lemon juice and mix until smooth.
9. 9Allow the cake to cool before drizzling over.