Lemon Syrup Cake

This cake is light, lemony and ultra moist - and you can whip it up in no time. Absolute heaven!!

Grease a shallow 20cm ring pan or a 20cm round cake tin.

Set oven to 160c.

Combine butter , rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.

Add eggs , one at a time , beating constantly until the eggs are completely combined.

Transfer the mixture into a larger bowl.

Place a sieve over the larger bowl and sift in the flour.

Add the coconut and stir until well mixed.

Spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160c for 45 minutes or until cooked.

Syrup: just before the cake is finished cooking , prepare the lemon syrup.

Combine all the syrup ingredients in a small saucepan over a medium heat.

Stir over the heat until the sugar is dissolved.

When all the sugar is dissolved , increase the heat and bring the mixture to a boil.

Reduce the heat to low and let the mixture simmer , uncovered , without stirring for 3 minutes.

Now , take the cake out of the oven , turn it onto a plate and.

butter, fresh lemon rind, white sugar, eggs, desiccated coconut, self-raising flour, sugar, lemon juice, water