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Lemon Syrup Cake

Microwaverina's picture
  Butter 125 Gram, softened
  Caster sugar 3⁄4 Cup (12 tbs)
  Lemon, rind 2 Teaspoon
  Eggs 3
  Sour cream 1⁄2 Cup (8 tbs)
  Self-raising flour 1 1⁄2 Cup (24 tbs)
  Custard powder 1⁄2 Cup (8 tbs)
For syrup
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄4 Cup (4 tbs)

1. Cream butter, sugar and lemon rind until light and fluffy. Beat in eggs one at a time, add sour cream alternately with sifted flour and custard powder, spoon into greased and lined 20cm ring cake pan, cook on MEDIUM for eight to ten minutes or until just cooked. Stand for 5 minutes, turn out on to wire rack with tray underneath.
2. Syrup Combine lemon juice and sugar in small bowl, cook on HIGH for three minutes. Stir after the first minute to dissolve sugar. When cooked, pour over the cake.

Recipe Summary


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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2977 Calories from Fat 1240

% Daily Value*

Total Fat 141 g216.7%

Saturated Fat 82.4 g411.9%

Trans Fat 0 g

Cholesterol 963 mg321%

Sodium 2740.6 mg114.2%

Total Carbohydrates 390 g130%

Dietary Fiber 6.4 g25.8%

Sugars 226.7 g

Protein 41 g82.9%

Vitamin A 90.8% Vitamin C 85.6%

Calcium 88.9% Iron 65.7%

*Based on a 2000 Calorie diet


tom's picture
this recipy is easy and tasts grait
Anonymous's picture
it tastes horride
tom's picture
it is a brill recipy yum
Anonymous's picture
it like chicken poo
tate's picture
what gremlin made this
Lemon Syrup Cake Recipe