{.the lemon lady.}

by devourslowly

This is one of the cakes I quickly whipped up for Christmas day.  Since Kiwi summers are positively sweltering, lemon cakes are great alternatives for the traditional Christmas fruit cake.

This particular cake contains a triple dose of lemon – lemon zest, lemon juice and lemon syrup – a sure hit with lemonistas. It is also super moist because of the sour cream and drenching syrup.  HEAVEN!  My only regret is that I had so much to eat on Christmas day that by the time dessert came about I only had space for a thin thin silver… S-H-A-M-E!


For cake:

1 cup flour

40g butter

½ cup sugar

¾ cup lemon juice

½ cup sour cream

1 tbs organic lemon zest

1 organic egg

¾ tsp baking soda

1 pinch salt

For drenching syrup:

1 cup lemon juice

3 TBS water

½ cup sugar


  1. For the drenching syrup, put all ingredients in a pan and heat until boiling.  Let cool and set aside.
  2. Preheat oven to 160°C.  Line and grease a 6″ cake tin.
  3. Combine lemon juice and sour cream and set aside.
  4. Combine flour, baking soda and salt.
  5. Cream butter, sugar and lemon zest.
  6. Beat in eggs one by one until mixture becomes smooth.
  7. Fold in flour mixture and sour cream mixture alternatively (starting and ending with the dry mixture).
  8. Pour mixture in tin and bake for 40 minutes.
  9. Invert onto a cooling rack and let cool.
  10. Drizzle spoonfuls of drenching syrup onto the cake until all syrup has been absorbed.
  11. Leave cake (cooled) in fridge until the syrup has settled in.  This will take about 1 hour.
  12. Frost and decorate to your heart’s content 🙂