Lemon Syrup Cake

Ingredients list for Lemon Syrup Cake

• 225 grams Refined flour (maida)
• 225 grams Semolina (rava / suji)
• 225 grams Softened butter
• 225 grams Sugar
• 2 teaspoons Vanilla essence
• 6 Eggs
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 150 grams Almonds , crushed
• For syrup
• 500 grams Sugar
• 3 tablespoons Lemon juice
• 2 Lemons , zest grated
• 2 one-inch sticks Cinnamon sticks
• 1 Orange , zest grated
• 1/4 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. Take butter in a mixing bowl, add sugar in a large mixing bowl and cream with a wooden spoon till light and fluffy. Add vanilla essence and break the eggs into the bowl 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. Place the tin in the preheated oven and bake for 35-40 minutes or till done.
7. Add orange juice and 2 tbsps lemon 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 before adding the remaining lemon juice and mix well.
8. When the cake is done take it out of the oven and cut into squares or diamonds without demoulding. Pour the syrup over the cake and let it get completely soaked.
9. Separate the pieces, keep them on a serving plate and serve.

Nutrition Info