With the weather getting cooler and Stan’s CPA exam just around the corner, we have been staying in on most weekends lately. Besides gaming, I usually try to whip up something just to entertain myself while Stan is studying. His parents dropped by just a few days ago with 2 bags full of lemons from their garden. Since it’s usually cold in the evening, there’s nothing more comforting than whipping up a warm lemon cake, served with hot lemon syrup. This recipe is adapted from Women’s Weekly: Baking Recipes and Secrets from our Test Kitchen. The original recipe was meant for a lime cake but I substituted that with lemon.
40 g poppy seeds
250g butter, softened
1 tablespoon grated lemon rind
275 g caster sugar ( I used 200g )
335 self-raising flour
110g plain purpose flour
240g sour cream
Lemon syrup Ingredients:
125ml lemon juice
220g caster sugar (I used 200g)
1. Preheat oven to 180c and grease a 23 cm round cake pan.
2. Soak the poppy seeds in the milk for 10 minutes. Sift the flour together into a big bowl.
3. Beat the butter, rind and caster sugar till the mixture is light and fluffy. Beat in the eggs one at a time till it’s well combined.
4. Stir half the flour mixture, sour cream and poppy seed milk mixture into the butter mixture until it’s well combined. Stir in the remaining dry ingredients, sour cream and poppy seed milk. The batter is pretty thick so it needs a bit of elbow grease to combine the ingredients.
5. Pour and smooth out the batter in the cake pan and bake the cake for an hour or till the cake is golden brown on top and when a cake tester inserted, comes out clean.
6. For the lemon syrup, combine all the ingredients into a saucepan and stir over heat, without boiling till the sugar dissolves. Simmer the syrup for a further 5 minutes.
7. Let the cake stand for 5 minutes before serving. Pour the hot syrup on the warm cake.