Lemon Syrup
Butter
Cake
By: Est h er N.
Ser ves: 4
Cak e:
1 1/3 Cup All-Purpose Flour
2/3 Cup Granulated Sugar
1/2 TSP salt
2 TSP baking powder
2/3 Cup whole milk
1 tsp vanilla extract
1/4 Cup unsalted butter,
softened
1 egg
1/2 tbsp lemon zest
M et h od:
Prepare lemon syrup
beforehand (See below)
Preheat oven to 350 degrees
Fahrenheit
Butter and line a 8" cake pan,
set aside
In a mixing bowl, whisk
together the flour, sugar,
salt, and baking powder.
Then, add in the milk, vanilla
extract, softened butter, egg,
and lemon zest.
Continue mixing until well
incorporated.
Transfer cake batter into the
prepared cake pan
Tap the bottom of the cake
pan gently onto the table a
couple of times to dispel any
air bubbles in the batter
Place the cake pan into the
oven and bake the cake for
30 to 35 minutes or until a
skewer inserted to the center
comes out clean.
Slice and serve warm
Enjoy!
Syr u p:
2 tbsp granulated sugar
2 tbsp water
1 1/2 tbsp lemon juice
M et h od:
In a small saucepan,
combine sugar, water, and
lemon juice.
Place saucepan on a medium
heat and continue heating
until the sugar dissolves
Let mixture simmer for 20
seconds
Let cake cool on a cooling
rack for a couple of minutes
before transferring the cake
onto a plate Remove the lemon syrup
from heat and let cool
Brush or spoon lemon syrup
on the top of the cake Enjoy!
Brush or spoon syrup onto
the cake and let soak