My husband’s auntie Joan gave her Lemon Cake recipe to my daughter many years ago. It is a Lemon Syrup Cake. I was making the cake today, then I realised that I had Oranges as well. I thought the cake would be more delicious if I used both Orange juice and Lemon juice, so I tried. It was really good. I used 1 Orange and 1 Lemon, but I could have used more.
Makes
18 to 20cm Round Cake Tin
Ingredients
125g Butter *cut into small pieces, softened at room temperature
3/4 cup Caster Sugar *OR 1 cup for sweeter cake
1 pinch Salt
2 large Eggs *room temperature
Zest of 1 Orange *finely grated
Zest of 1 Lemon *finely grated
1 & 1/4 cups Self-Raising Flour
1/2 cup Milk OR Buttermilk *room temperature OR slightly warmed
*Note: You can use 1/2 cup mix of Milk and Unsweetened Yoghurt instead.
Orange & Lemon Syrup
Juice of 1 Orange
Juice of 1 Lemon
1/4 cup Caster Sugar *plus extra
*Note: Today I had 160ml Juice in total. It seemed plenty, but I could have added more.
Method
- Preheat oven to 170℃. Line the base and sides of a round cake tin with baking paper.
- Beat Butter, Sugar and Salt in a bowl until smooth. Add Eggs, one at a time, and beat well until creamy. Add Orange & Lemon Zest, Self-Raising Flour and Milk (OR Buttermilk, etc.), and mix until combined well.
- Spoon into the prepared cake tin and smooth the surface. Bake for 35 to 40 minutes or until golden and cooked through.
- While the cake is baking, make the Orange & Lemon Syrup by mixing Orange Juice, Lemon Juice and Sugar. Add extra Sugar if required, depending on the sourness of the Juice. When the cake is baked, drizzle the syrup over the cake while it is still hot.
- Cool the cake in the tin. When the cake is completely cooled, turn out onto a plate and carefully remove the baking paper. This cake already contains 1 cup Sugar, but you may wish to add Lemon Icing OR dust with Icing Sugar.
- *Note: Today I enjoyed the cake with Unsweetened Greek Yoghurt.
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