Lemon Syrup Cake | Cooksmart | Sanjeev Kapoor Khazana

A rich cake served dunked in lemon syrup

LEMON SYRUP CAKE

Ingredients

For cake
225 gms refined flour (maida)
225 gms semolina (rava/suji)
225 gms softened butter
225 gms sugar
2 tsps vanilla essence
6 eggs
2 tsps baking powder
1 tsp baking soda
150 gms crushed almonds
For syrup
500 gms sugar
3 tbsps lemon juice
Grated zest of 2 lemons
2 one-inch cinnamon sticks
Grated zest of 1 orange
¼ cup orange juice

Method

1. Preheat oven to 180° C.
2. To make the syrup put sugar into a deep pan. Add 1 litre water, cinnamon, lemon zest and orange zest and cook to make syrup.
3. Put butter and sugar in a large mixing bowl and cream well till light and fluffy. Add vanilla essence and eggs and beat with a hand blender.
4. Sift refined flour, baking powder and baking soda into the bowl and mix. Add semolina and mix. Add almonds and mix well.
5. Grease 10-inch cake tin and dust lightly with dry flour. Pour the batter into it and tap on the table so that it spreads evenly.
6. Bake in the preheated oven for 40 minutes.
7. Add orange juice to the syrup and cook till the syrup is thick. (The consistency of the syrup should be like the one made for gulab jamuns.) Take the syrup off the heat and cool slightly before adding the lemon juice. Mix well and set aside to cool down to room temperature.
8. When the cake is done take it out of the oven and cut into squares or diamonds but do not remove from the tin. Pour the syrup over the cake and let it get completely soaked.
9. Separate the pieces and serve.

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Cuisine - British

Course - Desserts

Dish - Desserts