Lemon Syrup Cakes

Name: Lemon Syrup Cakes
Cuisine: Australian
Ingredients: 180 g unsalted butter; 270 g plain flour; 50 ml strained fresh lemon juice; ½ teaspoon bicarbonate of soda; 75 ml lemon syrup (see Citrus Syrup); 2 large eggs; minced zest of 2 lemons; 200 g castor sugar; 125 g plain yoghurt

Preparation info

Difficulty
Easy

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.

Ingredients

180 g unsalted butter
200 g castor sugar
2 lar

Oceania
Australia
Cake
Dessert
Mediterranean
Vegetarian

Method

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