Syrupy Lemon Cake with Candied Lemons
Prep time
Cook time
Total time
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert, Cake
Cuisine/ Κουζίνα: International
Ingredients/ Συστατικά
For the Cake
  • 1 cup margarine at room temperature
  • 1 ½ cup brown sugar
  • 4 eggs
  • Zest from 1 lemon
  • 3 cups all-purpose flour
  • 20 gr./1 tbsp plus 1 tsp of baking powder
  • 1 pinch of salt
  • 200 gr./7 oz. light Greek yogurt
For the Syrup
  • 2 cups sugar
  • ½ cup water
  • 3 tbsp lemon juice
  • 1 lemon rind
For the Candied Lemons
  • One lemon cut in very thin slices
  • ½ cup sugar
  • ½ cup water
Instructions/ Εκτέλεση
For the Candied Lemons
  1. In a pot pour some water about two fingers and bring to boil.
  2. Lower heat to very low and throw the lemons in.
  3. Let them stay for 5 minutes and then remove them.
  4. In another pot place the sugar and water and bring to boil.
  5. Lower heat to very low and place carefully the lemon slices.
  6. Let them simmer for about 2 hours in a very low heat.
  7. They are ready when they have become transparent.
  8. Remove from the pot.
For the Cake
  1. In the mixer place the margarine and sugar and mix for 6 to 7 minutes.
  2. Add the eggs one by one and continue to mix until they are incorporated.
  3. Throw the lemon zest and mix.
  4. In a bowl shift twice the flour, the salt and the baking powder.
  5. Slowly, slowly add the flour mixture to the margarine/sugar batter and mix at low speed.
  6. Lastly, throw the yogurt and incorporate.
  7. Butter and flour either one round pan 30 cm / 12 in. or as in my case two bread pans 25cm/9 in. and 30cm/12 in. each.
  8. Pour the batter and bake in a preheated oven at 175° C / 350° F for 40 to 45 minutes or until the knife comes out clean and the top of the cake has taken a golden brown color.
  9. Remove from the oven and the pan and let it cool completely.
For the Syrup
  1. Put all the ingredients in a pot and let them boil for 5 minutes.
  2. Remove from fire.
  1. Put the cake in a larger pan and make holes either with a toothpick or with the kitchen thermometer as I did.
  2. With a ladle pour the hot syrup on top and let it stay for couple of hours to absorb it.
  3. Brush it with the thick syrup from the candied lemons and decorate it with them.
  4. You can add a scoop of vanilla ice cream on top of it to make it even more decadent!
Notes/ Σημειώσεις
Recipe of the cake by Argiro Barbarigou
Recipe by Culinary Flavors at