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lemon syrup cake

Desciption

this cake is light, lemony and ultra moist - and you can whip it up in no time. absolute heaven!

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Steps

  1. Grease a shallow 20cm ring pan or a 20cm round cake tin
  2. Set oven to 160c
  3. Combine butter
  4. Rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy
  5. Add eggs
  6. One at a time
  7. Beating constantly until the eggs are completely combined
  8. Transfer the mixture into a larger bowl
  9. Place a sieve over the larger bowl and sift in the flour
  10. Add the coconut and stir until well mixed
  11. Spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160c for 45 minutes or until cooked
  12. Syrup: just before the cake is finished cooking
  13. Prepare the lemon syrup
  14. Combine all the syrup ingredients in a small saucepan over a medium heat
  15. Stir over the heat until the sugar is dissolved
  16. When all the sugar is dissolved
  17. Increase the heat and bring the mixture to a boil
  18. Reduce the heat to low and let the mixture simmer
  19. Uncovered
  20. Without stirring for 3 minutes
  21. Now
  22. Take the cake out of the oven
  23. Turn it onto a plate and pour the hot syrup slowly over the hot cake until all the syrup is absorbed

Step 14

Total Time in Minute 60

Ingredients Count 9

cooking lemon syrup cake

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Ingredients

Butter

Fresh lemon rind

White sugar

Eggs

Desiccated coconut

Self-raising flour

Sugar

Lemon juice

Water

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