Lemon Cake Topped with Syrup

Elisa López
Delicious lemon cake topped with syrup, easy to prepare.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 250 grams unsalted butter, softened
  • 225 grams icing sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 3 lime zest
  • 2 tablespoons poppy seed
  • 300 grams wheat flour, refined
  • 1 teaspoon baking powder
  • 100 grams icing sugar
  • 2 lime juice, (one for the cake and another for the syrup)
Preparation
1h
0 mins
Medium
  • Preheat the oven to 150°
  • Grease a 13 x 21 cm mold
  • In a large bowl, mix the butter and sugar until smooth and fluffy
  • Add the eggs, one at a time, beating well after each one
  • Add the vanilla extract, lemon zest, and poppy seeds
  • Gently fold in the flour and lemon juice, mixing until smooth
  • Add the previous mixture, combine everything well, and pour the mixture into the mold, spreading the batter evenly
  • Bake for 45 minutes or until well cooked
  • For the syrup, place the powdered sugar and lemon juice in a small saucepan
  • Bring to a boil
  • As soon as the cake is ready, remove it from the oven and pour the syrup on top
  • Once it is cool, remove from the mold, slice, and serve

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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