French Lemon Syrup Cake With Rich Cream Cheese Frosting

Goodman Fielder Food Service
French Lemon Syrup Cake With Rich Cream Cheese Frosting

French Lemon Syrup Cake With Rich Cream Cheese Frosting

Looking for a new afternoon offering for your menu? This lemon syrup cake is perfect as a sweet treat and can work all year round.
Makes 10, scale as needed.


355 g White Wings Plain Flour
7 each Eggs
460 g Sugar
1 g Salt
195 g Sour Cream
7 g Baking Powder
20 g Lemon Zest
7 g Lemon Essence
130 g Butter (melted)


Raw ingredients for the lemon syrup cake

Step 1:

Whisk the eggs and sugar together, then add the sour cream and salt. Adding the salt to the sour cream helps enrich the flavours within the mixture.

Whisking egg and sugar together

Step 2:

Then, fold in the White Wings Plain Flour and eggs. Once that has been incorporated, add the melted butter, lemon essence and lemon zest. When grating the zest of the lemons, make sure you have a sharp microplane to make sure you only grate the zest.

Adding flour and butter

Grating lemon zest

Step 3:

Once all the ingredients are mixed together, pour it into a deep, rectangular mould and bake at 160 degrees Celsius for 45 to 50 minutes.

Pouring mixture into tin

A chef mixing ingredients and pouring into a dish

A chef mixing ingredients and pouring into a dish

Step 4:

As soon as you take the cake out of the oven, pour lemon syrup over it while it’s still in the tin, this allows the cake to soak up the liquid like a sponge. Then, place it the side to cool down.

Pouring syrup over the cake

Step 5:

When the cake has cooled, decorate it with a lemon cream cheese frosting, then it is ready to serve.

Icing the lemon cake

Message from chef Mark Stone

Mark Stone

This is one of my favourite recipes. This lemon syrup cake was inspired by my time in France and is just jam-packed with flavour, from the sponge itself and the syrup and frosting. It will leave your customers wanting more!

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