Lemon Syrup Cake

Products Used
Lemon Syrup Cake imperial


Lemon Cake

  • 1 1/2 cups all-purpose flour*
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 eggs, room temperature
  • 1/3 cup buttermilk, room temperature
  • 1/3 cup fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon

Lemon Syrup

Lemon Glaze

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350ºF. Butter and flour or spray 8-inch cake pan with non-stick spray. Set aside. 
  2. Mix together flour, sugar, baking powder, baking soda, and salt. Create a well in center of dry ingredients.
  3. Add oil, eggs, buttermilk, lemon juice, vanilla, and lemon zest. Use a fork to mix batter (some remaining lumps are okay).
  4. Pour batter into prepared cake pan. Bake for 30 minutes or until a toothpick inserted in center comes out clean.
  5. While cake is baking, make lemon syrup. Mix lemon juice and sugar over medium-high heat until sugar has dissolved and mixture is bubbling. Remove from heat.
  6. While cake is still warm, prick top of  cake all over with a fork. Pour syrup over cake. Let it cool completely.
  7. Whisk together powdered sugar, lemon juice, and  lemon zest until smooth. Spread glaze over cake.
  8. Let glaze set, then slice and serve. 
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