Lemon Syrup Cake

Name: Lemon Syrup Cake
Ingredients: 1 cup butter, softened; 1 tbsp lemon zest; 1 cup granulated sugar; 3 None large eggs; 1 cup buttermilk; 1/3 cup lemon juice; 2 1/4 cups self-rising flour, sifted; None None FOR THE LEMON SYRUP; 3/4 cup granulated sugar; 1/3 cup lemon juice

10 ingredients

4 steps

Ingredients

1 cup butter, softened
1 tbsp lemon zest
1 cup granulated sugar
3 None large eggs
1 cup buttermilk
1/3 cup lemon juice
2 1/4 cups self-rising flour, sifted
None None FOR THE LEMON SYRUP
3/4 cup granulated sugar
1/3 cup lemon juice

Directions

1

Preheat oven to 350°F. Grease a 9 1/2 inch fluted ring pan.
2

Beat butter, lemon zest and sugar until light and fluffy. Beat in eggs, 1 at a time. Mix in buttermilk, lemon juice and flour. Transfer to prepared pan and bake for 50 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack set over a rimmed baking tray.
3

Meanwhile, to make the lemon syrup, stir sugar, lemon juice and 1/4 cup water in a small saucepan over low heat, without boiling, until sugar has dissolved. Simmer, without stirring, for 5 mins then pour over hot cake.
4

Serve warm.