Lemon syrup cake


Preparation info

  • Difficulty


  • Serves


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

If you love intense lemony flavours, then this is the cake for you. The slightly dense almond meal cake batter is tinged with lemon zest, the cooked cake is soaked in lemon syrup and, finally, drizzled with a lemon glaze. It might seem like I’ve gone a bit overboard on the lemon, but the end result is truly sublime.


  • 150 g ( oz) unsalted butter, softened
  • 1 teaspoon natural vanilla extract
  • 2 teaspoons finely grated lemon zest
  • 330 g (11½ oz/ cups) caster (superfine) sugar
  • 3 large free-range eggs
  • 200 g (7 oz/2 cups) almond meal
  • 110 g ( oz/¾ cup) self-raising flour, sifted
  • 80 ml ( fl oz/ cup) lemon juice

Lemon Glaze

  • 125 g ( oz/1 cup) icing (confectioners’) sugar, sifted
  • tablespoons lemon juice, approximately


Preheat the oven to 160°C (315°F). Lightly grease a 22 cm ( inch) spring-form cake tin and line the base and side with baking paper.

Using an electric mixer, beat the butter, vanilla, lemon zest and 220 g ( oz/1 cup) of the caster sugar in a small bowl until light and fluffy. Beat in the eggs, one at a time, until well combined. Stir in the almond meal and sifted flour. Spread the mixture into the prepared tin and smooth the top with a spatula. Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.

Meanwhile, combine the remaining 110 g ( oz/½ cup) of caster sugar and the lemon juice in a small saucepan over medium heat, stirring until the sugar has dissolved. Remove from the heat.

Using a fine skewer, poke small holes all over the surface of the hot cake. Pour the hot lemon syrup over the cake and leave the cake in the tin to cool and soak up the syrup.

To make the lemon glaze, combine the sifted icing sugar and lemon juice in a small bowl and stir until smooth. Remove the cake from the tin and carefully transfer to a serving plate. Drizzle the lemon glaze over the top.