This lemon syrup cake is A-M-A-Z-I-N-G and was such a hit at a morning tea. A super moist and soft cake bursting with citrus flavour. Best made in a bundt cake tin but can be made in normal cake tin as well. Delicious!
Ingredients 150g butter, at room temperature
1/3 cup of caster sugar, plus 1/3 cup extra
4 eggs, at room temperature
1 1/2 cups of self-raising flour
395g can of sweetened condensed milk
Preheat oven to 160 C (140 C fan-forced) and grease a bundt pan or cake tin.
Beat butter and sugar together until light and creamy. Add eggs one at a time, beating well after each addition.
Sift over half of the flour mixture and add sweetened condensed milk. Fold until JUST combined. Add remaining flour and fold until combined.
Spoon mixture in to prepared tin and bake for 45 minutes or until skewer tested in the middle comes out clean. Allow to cool in the tin for 5 minutes before turning out on to a wire rack.
Meanwhile make the lemon syrup. Using a vegetable peeler, peel lemon zest into long pieces and then cut those pieces in to thin strips. Juice the lemon.
Add the juice, lemon zest, remainder of caster sugar (1/3 cup) and 1/3 of water in a small saucepan. Cook over low heat, stirring constantly until sugar has dissolved. Increase heat and bring mixture to the boil for 3 minutes until it thickens slightly.
Drizzle the syrup slowly over the warm cake and serve.
NOTE: If serving the cake the next day, pour over half the syrup when the cake is warm and the remaining half on the day you serve it to give it that extra zing. x