Lemon Syrup Cake
|Butter||125 Gram, softened|
|Caster sugar||3⁄4 Cup (12 tbs)|
|Lemon, rind||2 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Self-raising flour||1 1⁄2 Cup (24 tbs)|
|Custard powder||1⁄2 Cup (8 tbs)|
|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.