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    Sticky lemon cake with orange and lemon syrup

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    Sticky lemon cake with orange and lemon syrup

    Serve this buttery, citrus-rich cake with a dollop of crème fraîche or Greek-style yogurt.

    • Preparation time: 25 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 9


    • 250g Butter, softened
    • 250g Caster sugar
    • 1 tbsp Grated lemon zest
    • 4 Medium eggs
    • 2 tbsp Lemon juice
    • 250g Self-raising flour
    • Orange and Lemon Syrup
    • 100g Caster sugar
    • 2 tbsp Lemon juice
    • 150ml Orange juice
    • 1 Orange, peeled and sliced
    • 1 tbsp Lemon zest
    • 1 tbsp Orange zest


    1. Preheat the oven to 170°C/gas 3. Beat the butter and sugar until creamy and almost white. Beat in the lemon zest, then the eggs, one by one, and the lemon juice. Sift in the flour, and mix well.
    2. Pour the batter into a greased 20cm-square cake tin lined with non-stick baking parchment. Bake for 50 minutes or until an inserted skewer comes out clean.
    3. To make the syrup, put the sugar, lemon juice, orange juice, orange slices and zest in a pan, and simmer, stirring, for 3 minutes to make the oranges break down a little.
    4. Turn out the cake and cut it into 9 generous squares. Pierce the top of each square with a skewer, and spoon the hot syrup, chopped orange and zest over the top.

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    Drinks recommendation

    Dark Italian coffee works well with the syrupy citrus notes of this cake.


    Average user rating

    4 stars