Yes second lemon recipe in a week but when the question of what to bake arises at the moment my first answer is ‘something with lemon!’ On Tuesday I had a friend and her new gorgeous baby girl to morning tea. I really should have baked the day before but time got away from me and I found myself whipping up something at the last minute (I know, totally not me… not).
My grandma’s cinnamon tea cake is one of my absolute favourites to whip up at the smallest cake craving so I thought I’d attempt to adapt it to a lemon version. I actually only had a little bit of butter left so the recipe was perfect.
I made it up as usual adding some lemon zest to the batter and once the baked cake had sat for a few minutes I poked a whole lot of holes in it and poured over a warm lemon syrup.
Luckily I thought to taste the syrup first. The first batch I made I think I left on the stove too long. Actually time got away from me so I have no idea how long it sat but it was well and truly burnt. The second batch I left just until the sugar had dissolved and started bubbling.
Finished off with a sprinkling of lemon zest this was another zesty homage to my lemon tree. It’s a great cake to make when you don’t have time to let it cool and from ingredients-in-the-cupboard to cake-on-a-plate it’s about 45 minutes as long as you don’t waste any time. It’s best served on the day of baking but I enjoyed the last slice two days later after zapping it for 10 seconds in the microwave.
So now I need a little inspiration. What should I make with my next couple of lemons? I spotted a few yellowing on the tree yesterday so they should be ripe for the picking this weekend. Hit me with your best ideas.. or challenges, I love a challenge. Enjoy!
- 2 tbsp butter
- 1 tsp lemon zest
- ½ cup caster sugar
- 1 egg
- 1 cup self-raising flour
- ½ cup milk
- ½ cup lemon juice
- ¼/ cup caster sugar
- grated lemon zest for decoration
- Pre-heat the oven to 175C (380F) fan-forced and grease and line a 20cm round cake tin.
- In the bowl of an electric mixer, beat the butter, zest and sugar together until light and creamy.
- Add the egg and mix it through.
- Beat through half the flour then half the milk and repeat then beat until the batter is smooth.
- Scrape the batter into the tin and bake for 30-35 minutes or until a cake tester comes out clean.
- Transfer to a wire rack straight from the oven but leave it in the tin.
- Meanwhile make the syrup.
- Place the lemon juice and sugar in a small saucepan and heat, stirring, over medium heat until the sugar has dissolved and the mixture bubbles.
- Poke holes all over the top of the cake and pour the syrup on top.
- Leave in the tin to cool.
Hi Claire
This sounds like an awesome cake. Just wondering though how it would freeze?
Thanks Jenny
Hi Jenny. I could only say give it a go. In my experience most things freeze pretty well. The only thing that could be a problem is the liquid. Maybe you could freeze it without the syrup then defrost, heat the cake and then pour over the syrup?
Hi Claire,
Thanks so much for sharing such lovely recipe. The cake turned out to be moist and fluffy nicely. Just one thing about the syrup.. I followed your instruction completely but it turned out to be so sour that the cake became extremely sour after I poured the syrup over it.
Hi Claire,
My family and friends tried the cake today and I’ve received very good feedback! They say it’s just a right level of sweet and sour. Thanks again! Look forward to trying your other recipes! :)
You’re welcome JJ!
Eek it can depend on your lemons I suppose but glad it all turned out ok x
Made this for an afternoon birthday party in 9 inch round pans–only took 15 minutes to cook! Topped with some strawberries. It was fabulous. Thanks for a very easy and popular cake.
You’re welcome KB I’m glad you liked it!
I have this blistering nostalgia when ever I think of lemon cake, I just love it and it truely reminds me of my childhood, baking lemon cakes and making use of all nanas lemons (she had more than 6 trees in her garden)
I have made clear to my partner that we can’t buy a house without a lemon tree.
this recipe is simply beautiful. Thank you.
6 lemon trees? Oh wow that would be lovely. My son’s favourite thing is looking for lemons every day. He’s going to be so sad when the season ends.
If you can’t find caster sugar what do you use? Or, where can you find it?
Robin where abouts are you? It is also called super-fine sugar. You should be able to get it just at the supermarket. Alternatively you can use plain white sugar.
Just made this recipe, and it went perfectly! Thanks :)
So glad you liked it Chris!
Your recipes look yummy, and I would love to sign up. But, would there be any way you could Pinterest to the share sites. Thank you.
Hi Melody. Thank you! If you hover over any of my images, a little ‘pin it’ button should appear. I hope that helps!
I also have a Pinterest account and you can follow me here http://www.pinterest.com/clairekcreation/
Bring on the lemon recipes! Our lime tree has buckets of limes that need to be used!
Ok they will keep coming!
It looks so light and delightfully fluffy! I love lemon cake, it makes you feel like your not indulging despite being totally delicious.
That’s so true Martine. It almost tastes healthy.
bring on the lemon recipes Claire! Love lemons :) Love your cake stand, it’s stunning!
Ok Lisa you asked for it! :-)
Everything about this is so lovely, Claire – particularly the thought of such a sweet morning tea with your friend and her baby! Lemon cake is the perfect thing with tea.
It was a lovely morning Jess!
Lovely cake from your backyard lemons, Claire! Gorgeous photos too! :)
Thanks Celia!
Did you not know Claire, that it’s a food blogging rule that you cannot post more than 1 lemon recipe per week. Only exception is if you have a lemon tree in your yard …………… oops, I guess it’s okay for you! This cake looks FABULOUS, I love the way you adapted the recipe to make your little lemon tree so very happy (and your gram too!)
Well good thing I’m an exception to the rule! Thanks Chris.
What a pretty cake and stand. You did your granny proud. :)
Lemon sorbet?
Thanks Maureen. I haven’t told her my adaption yet. Might have to make her one. Yes definitely lemon sorbet when it warms up.
Hi Claire, just loving this cake and the lemon recipes, keep ’em coming please ;-) Gorgeous styling too!
Ok Danielle!
I am so glad that you are able to cook with your own produce so soon after moving into your new home, Claire!
I would love a recipe for lemon and ginger shortbread, if you’re feeling creative…?!
Ooh I like the sound of that. Challenge accepted!
That bunch of flowers in the background are beautiful! What colours!!
If you get stuck you could always juice the very ripe ones and freeze the juice in icecube trays. Will come in handy when you have no lemons!
ps where did the flowers come from?
Aren’t they?! Oh yes I freeze lots too. They were a housewarming present from Kristin!
Oh, I’ve been on a lemon kick this summer, too. Nice to have your own lemon tree, isn’t it? Anyway, I devoted an entire post to my Lemon Love, highlighting all the recipes I’ve posted in the past couple years that use lemons. Check it out for ideas! I share in your enthusiasm : )
So nice Maria! Ooh I’ll have to check it out. They really are delicious aren’t they?!
I love lemons so you won’t hear me complaining about too many lemon recipes in a row! :D
Ok good!
I love your cake stand. And how lovely to be baking with your own lemons. I love lemon cake – it’s perfect for morning or afternoon tea xx
Thanks Charlie it was a Birthday present from mum and dad. x