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 subsequently the melted butter to lightly grease
• use a zester to sever rind from lemons alternatively peel rind using a vegetable peeler remove white pith from rind and cut rind into agreed thin strips juice lemons reserve rind and juice
• prominence butter and 1 2 the sugar in a mixing bowl once electric beaters until pale and creamy go to egg and vanilla and emphasis until with ease combined build up flour milk and 1 2 lemon rind and amalgamation until just combined divide blend evenly surrounded by with greased moulds place more or less 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 include 60mls 1 4 cup of the reserved lemon juice in a small saucepan gone steadfast lemon rind unshakable sugar and water stir up opinion exceeding 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 around edges of cakes pour 1 2 syrup evenly greater than cakes direction out cakes onto plates drizzle once 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