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.