Lemon Syrup Cake

Lemon baked goods are always interesting and delicious. The cake with the addition of lemon zest and lemon juice acquires a slight sourness and an unmatched aroma, and the lemon syrup, which we pour over the soft loose cake, will give it additional moisture and a new original taste.

Cook: 60 mins

Servings: 8

Ingredients

• Lemon – 150 g (1 pc.)
• Butter – 120 g
• Milk – 120 ml
• Eggs – 2 pcs.
• Sugar – 150 g
• Flour – 200 g (1.5 cups with a capacity of 200 ml)
• Baking powder – 1 teaspoon
• Soda – 0.5 teaspoon
• Salt – 1 pinch
  *
• For syrup:
• Lemon (juice) – 0.5 pcs.
• Sugar – 80 g

Directions

1. Prepare all ingredients. For this amount of food, you will need a whole large lemon. The juice of half a lemon and all of the zest goes into the dough, and the other half is for the syrup. Remove the butter and eggs from the refrigerator 20 minutes before cooking to warm up to room temperature.
2. Wash and dry the lemon thoroughly. Remove the zest (yellow layer of rind) from the lemon with a fine grater.
   Cut the lemon in half and squeeze the juice out of the halves, remove the seeds.
3. Add lemon zest and juice to milk. Turn on the oven to heat up to 180 degrees.
4. Combine soft butter and sugar in a deep bowl.

   

5. Beat the butter and sugar with a whisk until the mass becomes lighter, add eggs one at a time and beat again with a whisk or mixer until smooth.
6. Sift flour, baking powder and baking soda together, add salt and stir. Place half of the flour mixture in a bowl of egg and butter mixture. Stir.
7. Add the milk with zest and juice and the remaining flour. Mix thoroughly, combine all ingredients into a homogeneous fluffy mass.
8. The dough turns out to be thick, with air bubbles (soda and lemon juice have already begun to interact). The dough flows down from the whisk in a thick stream.
9. Cover the cake pan with parchment or butter. Fill in the form with dough, smooth the surface.
10. Bake the lemon muffin in a preheated 180-degree oven for 45 minutes.

    

11. Remove the cake from the pan and cool. It is already ready, but do not rush to cut it. We will prepare an addition to it – lemon syrup, which will make the cake more moist and tasty.
12. Squeeze the remaining half of the lemon into a saucepan, add sugar and heat the mixture until the sugar is completely dissolved.
13. Stick the cupcake over the entire surface with a wooden skewer.
14. Place the cooled baked goods on a platter and pour generously with hot lemon syrup, trying to cover the entire surface of the cake. You can also pour the cooled syrup over the hot cake.
15. Garnish the lemon muffin with lemon slices and serve.
16. A fragrant moist loose cake with lemon zest, filled with syrup with a wonderful bright citrus taste – what could be better for tea?

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