4 Comments

  1. Anna @ shenANNAgans
    February 4, 2015 @ 3:08 pm

    This cake would be the death of me, I love LOVE looooove lemon syrup cake, one bite and I cant stop. Maybe if I made individual cupcake style cakes… Hmmm. Do you think that would work? What do ya reckon the time adjustment would be?

    Reply

    • Elizabeth Connolly
      February 4, 2015 @ 3:20 pm

      Hey Anna, yeah I’m sure it would be ok as cupcakes… they might get a little dry, but you could just pour some extra syrup over them 🙂 I would say 30 minutes would be enough for cupcakes, just do it once and check them after 30 minutes with a cake skewer then if they are just ready turn the oven off and leave them in to finish the cooking process, but without too much heat to dry them out. 🙂 Liz xx

      Reply

  2. Hotly Spiced
    February 2, 2015 @ 11:50 am

    What a beautiful lemon syrup cake and lemon syrup cakes are one of my favourites! I don’t make my own butter but you have inspired me to do so and I do love natural buttermilk – yes, so much better than the imitation xx

    Reply

    • Elizabeth Connolly
      February 2, 2015 @ 3:44 pm

      Thanks Charlie… Butter is surprisingly easy! I don’t know why I haven’t tried it sooner! It is also then so easy to work with to make herb, garlic, truffle, smoked salt and other lovely flavoured butters 🙂 Thanks for dropping by! Liz xx

      Reply

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