Lemon Syrup Cake

Recipe by Kookaburra
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease a shallow 20cm (7") ring pan or a 20cm (7 inch) round cake tin.
  • Set oven to 160°C (325°F).
  • Combine butter, rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.
  • Add eggs, one at a time, beating constantly until the eggs are completely combined.
  • Transfer the mixture into a larger bowl.
  • Place a sieve over the larger bowl and sift in the flour.
  • Add the coconut and stir until well mixed.
  • Spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160°C (325°F) for 45 minutes or until cooked.
  • Syrup: Just before the cake is finished cooking, prepare the lemon syrup.
  • Combine all the syrup ingredients in a small saucepan over a medium heat.
  • Stir over the heat until the sugar is dissolved.
  • (Do not let the mixture boil at this stage).
  • When all the sugar is dissolved, increase the heat and bring the mixture to a boil.
  • Reduce the heat to low and let the mixture simmer, uncovered, without stirring for 3 minutes.
  • Now, take the cake out of the oven, turn it onto a plate and pour the hot syrup slowly over the hot cake until all the syrup is absorbed.
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