Lemon Syrup Cakes

The ingredient of Lemon Syrup Cakes

• melted butter for greasing
• 2 lemons
• 75g butter cubed at room temperature
• 140g 2 3 cup caster sugar
• 1 egg at room temperature whisked lightly
• 1 4 tsp vanilla essence
• 110g 3 4 cup self raising flour sifted
• 80mls 1 3 cup milk
• 2 tbsp water

The Instruction of lemon syrup cakes

• preheat oven to 180u00b0c brush four 160mls 2 3 cup ovenproof moulds or ramekins as soon as the melted butter to lightly grease
• use a zester to cut off surgically remove rind from lemons alternatively peel rind using a vegetable peeler sever white pith from rind and cut rind into entirely thin strips juice lemons reserve rind and juice
• beat butter and 1 2 the sugar in a mixing bowl past electric beaters until lackluster and creamy ensue egg and vanilla and beat until without difficulty combined accumulate flour milk and 1 2 lemon rind and fusion until just combined divide blend evenly between greased moulds place nearly baking tray and bake in preheated oven for 20 25 minutes or until a skewer inserted into centre of cakes comes out clean
• meanwhile to make the syrup count up 60mls 1 4 cup of the reserved lemon juice in a small saucepan in the same way as remaining lemon rind long lasting sugar and water disquiet beyond medium low heat until sugar dissolves simmer for 2 3 minutes or until slightly syrupy
• use a skewer to make small holes in cakes loosen going on for edges of cakes pour 1 2 syrup evenly greater than cakes direction out cakes onto plates drizzle later than steadfast syrup and serve

Nutritions of Lemon Syrup Cakes

calories: 413 47 calories
calories: 18 grams fat
calories: 11 grams saturated fat
calories: 57 grams carbohydrates
calories: 37 grams sugar
calories: n a
calories: 6 grams protein
calories: 100 milligrams cholesterol
calories: 333 27 milligrams sodium
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calories: nutritioninformation