Written by adam on Aug 19, 2006
Lemon Syrup Cake
I think this is a great any time of the day cake. You can eat it at breakfast time, perhaps with some coffee or tea, or you can make it a great after-dinner dessert. It's light and fluffy and not too sweet. The lemon syrup on top makes a nice gooey and sour top of the cake.
Cake Ingredients:
- 1 3/4 cup all-purpose flour
- 2 Tsp. baking powder
- 1 cup sugar
- 4 eggs
- 2/3 cup sour cream
- 4 TBSP lemon juice
- Zest of one lemon
- 2/3 cup vegetable oil or canola
Syrup:
- 4 TBSP powdered sugar
- 3 TBSP lemon juice
Instructions
Preheat oven to 350 degrees F. Lightly grease and flour an 8 inch cake pan. Set aside.
In a large bowl, sift together the flour and baking powder. Stir in the sugar. In a separate bowl, whisk the eggs, sour cream, lemon rind, lemon juice, and oil. Pour the egg mixture into the dry mixutre and mix well until evenly combined. Pour mixture into prepared pan and bake at 350 for 45-60 minutes or until risen and golden brown.
Meanwhile, in a small saucepan, combine the powdered sugar and lemon juice to make the syrup. Stir until bubbly and syrupy. When the cake comes out of the oven, price the top of the cake all over with a knife. Then brush the top of the cake with the syrup. Let the cake cool completely before turning out and serving.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my