A tree full of lemons and some leftover whey (from cheese-making) inspired this cake. Grease and lightly flour a 20cm (8″) ring tin. Cream 240g (8½ oz) of butter, 1 tablespoon of grated lemon rind and 1 cup of caster sugar. Separate 3 eggs and beat in the egg yolks one at a time until combined. Sift 2 cups … Continue reading lemon syrup cake