Lemon Syrup Cake

Lemon Syrup Cake

  • Serves 8

Ingredients

For the cake:

  • 4 eggs
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 100g Super Barley Stone Ground flour
  • 100g self-raising flour
  • 1/2 tsp baking powder
  • 1 cup almond meal
  • 75g unsalted butter, melted
  • 1 tbsp finely grated lemon rind
  • 3 tbsp lemon juice

For the lemon syrup:

  • 3/4 cup caster sugar
  • 3/4 cup water
  • 2 tbsp lemon juice
NEW! Stone Ground Flour

NEW! Stone Ground Flour

$14.90

Method:

1) Preheat oven to 180°C. Line the base and sides of a lightly greased springform cake tin (approximately 20cm) with non-stick baking paper. 

2) Place the eggs, sugar and vanilla in a bowl of an electric mixer and beat for 5 minutes or until pale. Add the Super Barley Stone Ground Flour, self-raising flour, baking powder, almond meal, butter, lemon rind and lemon juice and gently fold to combine.

3) Pour the mixture into the tin and spread evenly. Bake for 40-50 minutes, or until cooked when tested with a skewer.

4) While the cake is cooling, make the lemon syrup. Place the water, sugar and lemon juice in a small saucepan over medium heat and stir until dissolved. Simmer for 5 minutes or until slightly thickened.

5) Pour the syrup over the cake whilst still in the tin and allow to absorb for 10 minutes. Serve warm or cool.

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Lemon Syrup Cake

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