Lemon Almond Syrup Cake
lemon almond syrup cake, an extremely moist and buttery dessert cake with a refreshing lemon flavor.
  • CourseCakes and Bakes
  • CuisineAustralian
Servings
10servings
Servings
10servings
Ingredients
  • 225grams Buttersoftened
  • 220 grams Caster sugar
  • 3numbers Egg
  • 150grams Plain flour
  • 90grams Blanched almond flour
  • 4tablespoons Lemon juice
  • 2tablespoons Lemon zest
  • 2teaspoons Baking powder
  • 1/8teaspoon Salt
  • 1/4cup Almond slices or sliversoptional
For Lemon Syrup
  • 75grams Caster sugar
  • 3tablespoons Lemon juice
  • 3tablespoons Water
Instructions
  1. Preheat oven at 180 °C for 15 minutes. Line base and sides of a deep 23 cm round cake pan with baking paper.
  2. Beat butter and sugar in a bowl with an electric mixer until soft and creamy.
  3. Add eggs, one at a time and beat until well combined. Mix in the lemon juice and zest.
  4. Add sifted plain flour, almond flour, baking powder, and salt mixture and fold well.
  5. Spread the cake mixture into the prepared pan and sprinkle almond slices or slivers on top of it. Bake for around 35 minutes or until a skewer inserted into the center of the cake comes out clean.
For Lemon Syrup
  1. Simmer the sugar, lemon juice, and water until the sugar has dissolved. Let the cake cool for 20 minutes, puncture it all over the top with a knife and pour the lemon syrup over the cake and let it soak in before serving. (Pour the warm syrup over the cake while the cake is still warm)
  2. NOTE – sift together the plain flour, almond flour, baking powder and salt.
  3. Have all the ingredients at room temperature, especially butter and egg.
  4. We used large eggs with an average weight of 58 grams per egg.
  5. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
  6. Recipe source – www.mariasmenu.com

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