Lemon Syrup Cake Recipes

Steps:

• Beat the sugar and butter together until light and fluffy.
• Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth.
• Add the flour, baking soda, and nutmeg and beat until smooth.
• Pour into a greased and floured loaf pan.
• Bake in a preheated 350F oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
• Cool on a wire rack.
• Spoon the warm lemon syrup over the cake, allowing it to soak in.
• Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar.
• Cool slightly before pouring over cake.

Steps:

• 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.

Steps:

• Fresh mint sprigs, for garnish
• Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
• For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
• In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
• Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
• For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
• To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint.

Steps:

• Butter a 9x5" loaf pan and line with parchment or wax paper. Make sure the lining comes an inch or so up the sides of the pan for easier unmolding later. Preheat oven to 350*.
• Cream together butter and sugar, and add the eggs and lemon zest, beating them in well. Add the flour and salt, folding in gently but thoroughly, and then the milk. Spoon into the prepared loaf pan and put in the oven.
• While the cake is baking, start making the syrup: put the lemon juice and sugar into a small saucepan and heat gently so that the sugar dissolves.
• Bake the cake 45 minutes or until golden, risen in the middle (it will sink a little on cooling), and an inserted cake tester comes out clean. As soon as the cake is out of the oven, puncture the top all over with the cake tester or a suitable implement. Pour over the syrup, trying to let the middle absorb it as well as the sides, then leave it to soak up the rest. Don't try to take the cake out of the pan until it is completely cold, as it will be sodden with syrup and might crumble.

Steps:

• Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.

Steps:

• Preheat oven to 350.
• Spray a 10 inch bundt pan with nonstick cooking spray and dust with flour.
• Cake:.
• Whisk yogurt, lemon zest, lemon juice and vanilla together in a small bowl.
• In a large bowl, beat butter, sugar, baking powder, baking soda for 3 minutes or until creamy.
• Beat in eggs, one at a time, until blended.
• On low speed, beat in yogurt mixture.
• Beat in flour until just blended.
• Pour into prepared pan.
• Bake 50 minutes or until a toothpick inserted in the the center comes out clean.
• Cool in pan on a wire rack 12 minutes.
• Inverting on rack and remove pan.
• Syrup:.
• While cake is cooling, bring syrup ingredients to a boil in a small saucepan.
• Reduce heat and simmer, uncovered, 12 minutes or until thickened.
• Brush over warm cake and let cool.
• Glaze:.
• Mix confectioner's sugar and just enough milk until smooth.
• Spoon over cooled cake.
• Let stand until glaze sets.

Steps:

• Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight.

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
• Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
• While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
• Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

Steps:

• Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
• Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
• Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
• Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
• This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.

Steps:

• Make the cakes:
• Preheat oven to 350°F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
• Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute.
• Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25-35 minutes.
• Make the syrup:
• Make the syrup while the cakes are baking. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes. Remove from heat.
• As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it). Transfer pan to a wire rack and let cakes cool completely before turning out.
• Do Ahead
• Cakes can be made 2 days ahead. Store airtight at room temperature.

Steps:

• MAKE THE LEMON CAKES
• Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
• Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
• Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
• Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
• Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
• Let cool in the pans for 15 minutes.
• MEANWHILE, MAKE THE LEMON SYRUP
• In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
• Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
• Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
• (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
• IF YOU LIKE, MAKE THE LEMON GLAZE
• In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
• The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

Steps:

• In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves.
• Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
• You may make ahead, the syrup keeps indefinitely.