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    You are in: Home / Australian / Lemon Syrup Cake Recipe
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    Lemon Syrup Cake

    Lemon Syrup Cake. Photo by Kookaburra

    1/1 Photo of Lemon Syrup Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Kookaburra's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Lemon Syrup

    Directions:

    1. 1
      Grease a shallow 20cm (7") ring pan or a 20cm (7 inch) round cake tin.
    2. 2
      Set oven to 160°C (325°F).
    3. 3
      Combine butter, rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.
    4. 4
      Add eggs, one at a time, beating constantly until the eggs are completely combined.
    5. 5
      Transfer the mixture into a larger bowl.
    6. 6
      Place a sieve over the larger bowl and sift in the flour.
    7. 7
      Add the coconut and stir until well mixed.
    8. 8
      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.
    9. 9
      Syrup: Just before the cake is finished cooking, prepare the lemon syrup.
    10. 10
      Combine all the syrup ingredients in a small saucepan over a medium heat.
    11. 11
      Stir over the heat until the sugar is dissolved.
    12. 12
      (Do not let the mixture boil at this stage).
    13. 13
      When all the sugar is dissolved, increase the heat and bring the mixture to a boil.
    14. 14
      Reduce the heat to low and let the mixture simmer, uncovered, without stirring for 3 minutes.
    15. 15
      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.

    Ratings & Reviews:

    • on May 18, 2007

      55

      This got a resounding thumbs up in our family. It is probably one of our children's favourite cakes. I just have a few comments. Don't use 'shredded' coconut as I did on my first try as it will make the cake heavy. I had problems with the egg/butter mixture curdling although once the flour got in it was fine. Maybe my eggs were too large or I added them to quickly. If you use a ring pan, place something under it when you add the syrup as it may leak. Lastly, if you want it to last, keep it out of reach of the kids!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2010

      45

      The taste was very good, and the colouring looks beautiful. However, I also had the same curdling problem as Chef @Oz (which resolved after I added the flour), and my eggs were actually a bit smaller. The problem I had was that it seemed like the butter was too much, as the cake is really nice but there's this really greasy aftertaste. Will lower the amount of butter next time. Thx for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2009

      55

      absolutely heavenly! I served it once with Dreamy Lemon yogurt, and once with whipped cream - both were lovely!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Lemon Syrup Cake

    Serving Size: 1 (130 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 558.9
     
    Calories from Fat 218
    39%
    Total Fat 24.2 g
    37%
    Saturated Fat 15.2 g
    76%
    Cholesterol 185.5 mg
    61%
    Sodium 462.5 mg
    19%
    Total Carbohydrate 81.1 g
    27%
    Dietary Fiber 1.1 g
    4%
    Sugars 64.2 g
    257%
    Protein 6.8 g
    13%

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