Lemon Syrup Cake

Julia Taylor
Cook time 1 hours
Servings 8 - 10


250g unsalted butter
350g caster sugar
4 eggs
350g self raising flour
4 tbsp milk
4 tbsp lemon juice
Zest of 2 lemons

Lemon and Vanilla Syrup:
Zest and juice of four lemons
1 vanilla bean, split, seeds scraped and cut into four lengthwise
100ml water
100g caster sugar

Lemon Syrup Cake


Cream butter until light and fluffy. Gradually add caster sugar scraping down occasionally. Add eggs one at a time and continue to whip until fully incorporated. Fold in 1/3 flour, lemon zest and milk/lemon juice alternately. Fold through the remaining flour mix until just combined. Bake in a greased and floured springform cake tin at 180C until a skewer comes out slightly sticky from the middle – about 35 – 40 minutes. Whilst hot, drench cake in lemon and vanilla syrup. Serve with double cream.

Bring all ingredients to the boil and simmer until reduced and thickened, about 10 minutes. Keep warm and ready to pour over the hot cake. Decorate with vanilla bean slivers once finished.