celebrating 130 years 1884-2014

Lemon Syrup Cake

By Chelsea Sugar
Lemon Syrup Cake
8 servings
  • 1 review

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 45 mins
  • Serves

    200g plain flour
    2 tsp baking powder
    200g Chelsea Caster Sugar
    4 eggs
    150ml soured cream
    grated rind of 1 large lemon
    4 Tbsp lemon juice
    150ml sunflower oil

    4 Tbsp Chelsea Icing Sugar
    3 Tbsp lemon juice


    1. Lightly grease a round loose-bottom tin.
    2. Sieve the flour and baking powder into a mixing bowl and stir in the Chelsea Caster Sugar.
    3. In a separate bowl, whisk the eggs, soured cream, lemon rind, lemon juice and oil together.
    4 Combined the egg mixture with the dry ingredients and mix thoroughly.
    5. Pour the mixture into the prepared tin and bake in a preheated oven, 180°C; for 45-60 minutes.
    6. Meanwhile, to make the syrup, mix together the Chelsea Icing Sugar and lemon juice in a small saucepan. Stir over a low heat until it just begins to bubble and turn syrupy.
    7. As soon as the cake comes out of the oven, prick the surface with a fine skewer, then brush the syrup over the top.
    8. Serve with fresh cream or ice-cream.


    Pricking the surface of the hot cake with a skewer ensures that the syrup seeps right into the cake and the full flavour is absorbed.

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Average Rating
(1 review)

I’ve made this cake several times, both as a large cake and as cupcakes. It’s delicious, and now my most requested baking!

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