Lemon syrup cakes

These Lemon Syrup Cakes are moist, sweet, and tangy with a refreshing citrus flavor, perfect for tea time. The straightforward method ensures a delightful baking experience for all skill levels.

18 Dec 2025
Cook time 40 min
Prep time 10 min

Ingredients:

1 tbsp sugar
1 cup self-raising flour
1 tbsp milk (1% fat)
2 eggs
2 tbsp lemon zest
1/2 cup butter
Lemon syrup cakes

Welcome to a delightful baking adventure with our Lemon Syrup Cakes recipe. These cakes are the perfect balance of sweet and tangy, offering a refreshing citrus flavor that melts in your mouth. Whether you're an experienced baker or a novice in the kitchen, this recipe is straightforward and promises a delicious outcome. Let's get started!

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. Prepare the Butter:
In a large mixing bowl, cream together the butter and sugar until light and fluffy. You can use a hand mixer or stand mixer for this step.
3. Add Eggs:
Crack the eggs into the bowl, one at a time, beating well after each addition. Make sure the mixture is well combined before adding the next egg.
4. Incorporate Lemon Zest:
Add the lemon zest to the butter, sugar, and egg mixture. Stir until the zest is evenly distributed throughout the batter.
5. Combine Dry Ingredients and Milk:
Gradually add the self-raising flour to the mixture, doing so in portions to avoid lumps. Alternate adding the flour with the milk, beginning and ending with the flour. Mix until just combined; do not overmix.
6. Spoon into Muffin Tin:
Divide the batter evenly among the muffin tin cups, filling each about two-thirds full.
7. Bake:
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Cool:
Allow the lemon cakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
9. Optional - Lemon Syrup:
If desired, you can create a lemon syrup to drizzle on top of the cakes for extra lemon flavor. Simply mix some lemon juice with a bit of sugar and heat until the sugar is dissolved. Drizzle over the cakes while they are still warm.
10. Serve:
Once cooled, the lemon syrup cakes are ready to serve. Enjoy with a cup of tea or coffee!

These Lemon Syrup Cakes are sure to impress with their vibrant citrus aroma and rich, buttery texture. They're perfect for any occasion, whether it’s a casual afternoon tea or a festive gathering. Enjoy your baking process, and relish these delightful cakes with friends and family. Happy baking!

Lemon syrup cakes FAQ:

What is the baking time for Lemon Syrup Cakes?

Bake the Lemon Syrup Cakes in a preheated oven at 350°F (175°C) for 15-20 minutes. They are done when a toothpick inserted into the center comes out clean.

How can I tell if my Lemon Syrup Cakes are done?

To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean or with a few moist crumbs, the cakes are ready. If it comes out wet with batter, bake for a few more minutes.

What can I use as a substitute for self-raising flour?

If you don't have self-raising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt.

How should I store Lemon Syrup Cakes?

Store the Lemon Syrup Cakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week, but may lose some freshness.

Can I use a different type of fat instead of butter in this recipe?

Yes, you can substitute butter with an equal amount of vegetable oil or a dairy-free alternative, like margarine or coconut oil, to maintain moisture in the cakes.

Tips:

- Ensure all ingredients are at room temperature before you start mixing. This helps in achieving a smoother batter.

- When zesting the lemon, avoid removing the white pith under the zest. The pith can add a bitter taste to your cakes.

- For an even more intense lemon flavor, consider adding a few drops of lemon extract to the batter.

- Sift the self-raising flour to incorporate air and eliminate any lumps, leading to lighter and fluffier cakes.

- Use an ice cream scoop to portion the batter evenly into muffin tins, ensuring each cake is uniform in size and bakes evenly.

- To check if the cakes are done, insert a toothpick into the center; it should come out clean or with a few crumbs, not wet batter.

Nutrition per serving

6 Servings
Calories 260kcal
Protein 5g
Carbohydrates 22g
Fiber 0.75g
Sugar 2.83g
Fat 18g

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