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Lemon Syrup Cake

This Lemon Syrup Cake is kept extra moist by using oil instead of butter.

8 servings

Medium 40 Minutes



For the recipe Lemon Syrup Cake

For the 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)

For the Syrup:

75 g Icing Sugar (3 oz)
75 ml Lemon Juice (3 fl.oz)




Lemon Syrup Cake

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

Nutritional Information For the recipe Lemon Syrup Cake

Per serving Per 100g/ ml
Energy 1970kJ
Fat 26g 18g
Carbohydrate 53g 38g
Protein 6.3g 4.5g