For the recipe Lemon Syrup Cake
|200 g||Plain Flour (7 oz) Sieved|
|2||Dr. Oetker Baking Powder Sachets x 2 (2 tsp)|
|200 g||Caster Sugar (7 oz)|
|Medium Eggs x 4|
|150 g||Soured Cream (¼ pint)|
|Lemon Zest from 1 large Lemon, plus extra to decorate|
|60 ml||Lemon Juice (4 tbsp)|
|150 ml||Sunflower Oil (¼ pint)|
|75 g||Icing Sugar (3 oz)|
|75 ml||Lemon Juice (3 fl.oz)|
Pre-heat the oven to 180ºC/350ºF/Gas Mark 4 and grease and line a 20cm (8 inch) loose bottomed cake tin.
In a large bowl, stir together the flour, Baking Powder and caster sugar.
In a jug, whisk together the eggs, soured cream, lemon rind, lemon juice and oil.
Add the egg mixture to the dry ingredients and mix thoroughly until evenly blended.
Pour into the prepared cake tin and bake for approximately 1 hour 15 minutes until well risen and firm to the touch.
To make the syrup, mix the icing sugar and lemon juice together in a small saucepan stirring over a low heat until it comes to the boil. Let it boil for 2 minutes until it becomes syrupy.
As soon as the cake comes out of the oven, prick the surface with a metal skewer, then decorate with lemon zest and pour the syrup over the surface. Leave to cool completely in the tin before serving.
1 serving = 141g
|Per serving||Per 100g/ ml|