Lemon Syrup Cakes with Lemon Buttercream

Jun 18, 2017
3 min read

Lemon.. the best way to cut through sweetness and perfectly balance any treat !

Is that a good thing ? Is that a bad thing? Who knows, but it tastes great !

Today I experimented and made Mini Lemon Syrup Cakes with Lemon Butter Cream. If you are interested in making these the recipe is below --

What you'll need --

The cakes:

the zest of 4 medium lemons (5 if they are small)

125g unsalted butter

the juice of 1/2 a lemon

3/4 cup of caster sugar

2 eggs

1 1/4 cups of flour

1 1/4 tsp of baking powder

pinch of salt

1/3 cup of milk (I used almond, but any will do)

The Syrup:

the juice of the above lemons

1/4 cup of water

3/4 cup of sugar

The Buttercream:

1/4 cup of unsalted butte, softened

3/4 to 1 cup of icing sugar

1 tbsp of milk

the juice of 1/2 - 1 lemon (to taste)

the zest of 1 lemon (topping)

Makes: 9 mini cakes (or six ramekin sized cakes)

The Cakes:

Step 1:

Preheat the oven to 180 degrees C. Spray cupcake tin/rubber moulds with non stick spray / grease with butter. Use a grater/zester to remove the rind from the lemons.

Step 2:

Use a standing mixer / hand beater on a medium to high speed to beat the butter and sugar until pale, light, and creamy. Add the eggs one at a time, beating well in-between.

Step 3:

Fold in half of the flour, baking powder and salt into the butter and egg mixture. follow this by folding in half of the lemon zest and half of the milk. mixing until just combined. Repeat this step for the remaining flour, followed by the remaining lemon zest and milk.

Step 4:

Spoon mixture evenly into the cupcake tins/moulds or ramekins. Bake in the oven for 15 - 18 minutes, you'll know they are done when a skewer comes out clean. Set aside to cool for 5 minutes.

Step 5:

flatten out the top of the cake where it has risen (this will become the bottom of the cake and allow it to stand flat) with a cake knife and flip the cake so that the top is smooth. Place the cakes on a wire rack with a tray underneath.

The Syrup:

Step 1:

Stir the sugar, lemon juice and water in a saucepan over a low heat. Stir the mixture until the syrup has completely dissolved. Turn the heat up to a medium heat and simmer the mixture until it thickens slightly and becomes a syrup (this should take about five minutes)

Step 2:

poke holes in the bottom of the cakes (so you cant see them) with a skewer. Pour half of the syrup over the bottom of the cupcakes (dont forget the tray underneath to catch the syrup) and leave for one minute. Flip the cakes upright (no holes this time) and pour the remaining syrup on top. Let the cakes sit for one minute to absorb.

The Lemon Butter Cream:

Step 1:

Beat the soften butter in an electric mixer fitted with a paddle attachment or hand beater on a medium speed until smooth (about 5 minutes).

Step 2:

on a low speed gradually add the icing sugar. Beat between each addition until it becomes smooth and fluffy before adding the next lot. Once incorporated increase to a medium speed and beat until combined. Add in the lemon juice and milk, beating until the icing is light and fluffy.

Step 4:

Pipe the icing with a round tip (or spread) onto the syrup cakes. Sprinkle with the remaining lemon zest and .. voila ! they're done.