Lemon Syrup Cake


175g/6 oz/1 1/4 cups gluten-free self-raising, sifted

1 tsp baking powder

175g/6 oz/3/4 cup caster ( superfine) sugar

175g/6 oz/3/4 cup butter, softened

3 vegan eggs

2 lemon zest, finely grated

For the soaking syrup

2 lemons, zest finely pared

100 ml/3 1/2 fl.oz/1/2 cup lemon juice

100 g/3 1/2 oz/1/2 cup caster ( superfine) sugar


1. Preheat the oven to 180°C/160°C Fan)/350f/gas 4and oil and line a 23cm(19 in) round cake tin with greaseproof paper.

2. Combine the flour, baking powder, sugar, butter, eggs and lemon zest in a bowl and whisk together for two minutes or until smooth.

3. Scrape the mixture into the tin and level the top, then bake for 40 minutes or until a toothpick inserted in the centre comes out clean.

4.put the lemon zest, lemon juice and sugar in a small saucepan and stir over low heat until sugar dissolves.increased the heat and simmer without stirring for 3 minutes or until the lemon zest has softened and the syrup has thickened a little.

5. Pour the syrup over the cake, then leave to soak and cool in it’s tin for 20 minutes. Transfer the cake to a site rack and leave to cool completely before serving.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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