Lemon Syrup Cake Recipe

By Recipes by Carina · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C / 350°F. Line and grease an 8-inch (20 cm) cake pan.
2. Beat the eggs and 200 g sugar until thick and ribbony, when the mixture falls in ribbons on the surface.
3. Zest two lemons and juice one, then add the zest, juice, oil and yoghurt and whisk for a minute until combined.
4. Add the flour, baking powder and salt and fold in until just combined, without overmixing.
5. Pour the batter into the prepared pan and bake for about 40-45 minutes, until golden and a cake tester inserted in the centre comes out clean.
6. While the cake bakes, make the syrup: heat the lemon juice and 100 g sugar in a small saucepan over medium heat, stirring occasionally, for 2-3 minutes until the sugar fully dissolves.
7. When the cake is baked, take it out and, before it cools, poke holes all over it with a skewer.
8. Slowly pour the hot syrup over the cake, letting it soak in before adding more.
9. Leave the cake to cool completely in the pan before serving.

Summarized from Recipes by Carina's video. Watch it for the details.

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