Lemon Syrup Cakes

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

Syrup is spooned over these luscious Mediterranean-inspired cakes after they have been baked, making them extremely moist. While they keep for a couple of days, they are best eaten soon after they have been made. This quantity makes about twenty tiny cakes.


  • 180 g unsalted butter
  • 200 g castor sugar
  • 2 lar


  1. Preheat the oven to 180°C and butter and flour 24 X 3 cm pattypan tins. Cream the butter and castor sugar in an electric mixer until thick and pale. Add 1 egg at a time, beating well after each one. Sift the flour and bicarbonate of soda and gently fold into the