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 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. 1

   Preheat oven to 180 degrees Celsius and grease and flour a loaf or bundt tin.

2. 2

   Cream the butter and sugar using an electric mixer with a paddle attachment until light and fluffy.

3. 3

   Add the eggs, 1 at a time, and beat well in between each addition before adding the lemon zest.

4. 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. 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. 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. 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. 8

   To make the glaze, in a small mixing bowl combine the icing sugar and lemon juice and mix until smooth.

9. 9

   Allow the cake to cool before drizzling over.