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Meyer Lemon Syrup Cake

Meyer Lemon Syrup Cake

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If you’re searching for a delightful dessert that combines refreshing citrus flavors with comforting sweetness, look no further than this Meyer Lemon Syrup Cake. Infused with the unique essence of Meyer lemons—sweeter and less acidic than traditional lemons—this cake promises a moist and fragrant treat perfect for any occasion. Ideal for family gatherings, tea parties, or simply indulging after dinner, this easy-to-make recipe requires no special equipment or hard-to-find ingredients. Its bright flavor and tender texture will make it a cherished addition to your baking repertoire!

Ingredients

Scale
  • 125 g unsalted butter (softened)
  • 175 g caster sugar
  • Zest of 1 Meyer lemon
  • 2 eggs
  • 175 g plain flour
  • 10 g baking powder
  • Pinch of fine salt
  • 60 ml milk
  • Juice from 23 Meyer lemons
  • 50 g icing sugar

Instructions

  1. Preheat your oven to 180°C/350°F. Grease and line an 8-inch round cake tin.
  2. In a mixing bowl, cream together softened butter, caster sugar, and lemon zest until fluffy.
  3. Beat in the eggs one at a time until fully incorporated.
  4. Gently mix in the flour, baking powder, and salt until just combined.
  5. Pour in the milk and stir lightly until the batter is smooth.
  6. Pour the mixture into the prepared tin and bake for about 45 minutes or until a skewer comes out clean.
  7. While baking, prepare the syrup by heating lemon juice and icing sugar in a saucepan until dissolved.
  8. Puncture the warm cake with a skewer and pour the syrup generously over it.
  9. Allow to cool completely before serving.

Nutrition