Lemon Syrup Cake
Prep: 10 mins
Cook: 45 mins
Servings: 10
Lemon Syrup Cake is an iconic nana cake. Shared by Jan Hunter for our Love, Mum eBook, she told us how Lemon Syrup Cake came to be her Mother’s Day go-to: “This recipe was passed down from my Grandmother, Nana and Great Aunt to my Mum and then to me. They all made it whenever we anyone came for tea so it is a special family tradition.”
Ingredients
- 125g butter, softened
- 1 cup CSR Caster Sugar
- 2 extra large eggs
- Rind and juice of 1 lemon
- 1½ cups White Wings self raising flour
- ½ cup milk
- ¼ cup CSR Caster Sugar, extra
Method
- Pre-heat oven to 160°C fan-forced. Grease and line a 20 x 10cm loaf pan.
- Using electric beaters, cream the butter and sugar until pale. Add eggs one at a time until well combined. Add lemon rind.
- Fold in the flour alternately with the milk until mixture is smooth. Pour into prepared loaf pan and bake for 40-45 mins or until an inserted skewer comes out clean.
- Meanwhile, combine the lemon juice with the extra sugar, stirring until dissolved. Pour over the hot cake and allow to cool in the pan.
Featured in:
Products used:
