Best Lemon Syrup Cake Recipes

SEMOLINA CAKE SOAKED WITH LEMON SYRUP (REVANI)

Steps:

• Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
• Set oven rack in the middle of the oven; preheat to 350°.
• Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
• Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
• While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
• Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
• When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
• Scrape the cake batter into the prepared pan; smooth the top.
• Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
• Cool the cake on a rack for 10 minutes.
• While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
• While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
• After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
• Cool completely.
• Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
• Only the first piece is difficult and may break slightly, the rest should come out easily.
• Storage: keep the cake pan covered with plastic wrap at a cool room temperature.

LEMON PUDDING CAKE WITH CRANBERRY SYRUP

Steps:

• Make pudding cake:
• Preheat oven to 350°F.
• Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
• Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
• Make syrup while cake is baking:
• Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Serve pudding cake with syrup.

LEMON SYRUP CAKE

Steps:

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

LEMON POLENTA CAKE WITH LAVENDER SYRUP AND RASPBERRIES

Steps:

• Heat oven to 180 C or 360 F or Gas mark 4.
• Sift the polenta, flour, baking powder & salt into a bowl.
• Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine.
• Beat the eggs and egg whites with half the sugar until thick and creamy.
• Fold in the dry ingredients.
• Pour the batter into a greased & lined 2 pint loaf tin.
• Bake for 40-45 minutes or until set & a skewer comes out clean.
• Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads.
• Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug.
• Whilst the cake is still warm, prick the top and drizzle over half the syrup, saving the rest to serve with the cake later.
• TO SERVE:.
• Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender.
• The normal portions I use are 2 thin slices on each plate, overlapped for effect and then a drizzle of syrup around the slices with raspberries scattered over the top and a rounded tablespoon of creme fraiche to one side.

LEMON POUND CAKE WITH LEMON SYRUP

Steps:

• Beat the sugar and butter together until light and fluffy.
• Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth.
• Add the flour, baking soda, and nutmeg and beat until smooth.
• Pour into a greased and floured loaf pan.
• Bake in a preheated 350F oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
• Cool on a wire rack.
• Spoon the warm lemon syrup over the cake, allowing it to soak in.
• Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar.
• Cool slightly before pouring over cake.

LEMON SYRUP CAKE WITH BERRIES AND LEMON-CURD CREAM

Steps:

• For curd:
• Combine first 4 ingredients in large microwave-safe bowl. Place bowl in microwave and cook on high until butter melts, whisking every minute, about 3 minutes. Remove from microwave; cool 5 minutes. Beat eggs in small bowl to blend. Whisk half of butter mixture into eggs. Return mixture to same large bowl. Place in microwave and cook on high until curd is slightly thickened but not boiling, whisking every minute, about 4 minutes (curd will continue to thicken when chilled). Transfer curd to medium bowl. Press plastic wrap onto surface. Chill until firm, at least 1 day and up to 1 week.
• For syrup:
• Combine sugar and lemon juice in small bowl. Whisk until sugar dissolves.
• For cake:
• Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter in large bowl until smooth. Add sugar and lemon peel and beat until fluffy. Beat in 1 egg, then half of flour; repeat. Transfer batter to prepared baking pan.
• Bake cake until tester inserted into center comes out clean, about 25 minutes. Place pan with cake on rack. Using slender wooden skewer, poke holes all over top of cake. Spoon syrup over cake in several additions, allowing syrup to be absorbed each time. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• Whisk crème fraîche and 1/2 cup lemon curd in small bowl to blend. Cover and refrigerate until ready to use.
• Cut cake into squares. Top with lemon crème fraîche; spoon berries alongside. Garnish with mint, if desired.

FILLED YOGURT CAKE WITH LEMON OUZO SYRUP

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch springform pan.
• Combine all ingredients for the filling and set aside.
• For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
• Beat in the egg yolks one at a time.
• Next mix in your yogurt and zest.
• In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
• In another bowl, beat egg whites until stiff peaks form.
• Whisk half of your whites into the batter, and then fold in the other half.
• Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
• Next sprinkle the filling evenly over the batter.
• Then pour the remaining batter over the filling.
• Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
• When it is done, take the cake out and the pan on a wire rack to cool.
• To prepare the sauce, place all ingredients in a saucepan.
• Turn burner to high heat and bring mixture to a boil.
• Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
• Allow mixture to cool.
• When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake.
• If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
• With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so.
• Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
• Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.