April 26, 2014

This is a quite plain cake recipe that gets all its kick from the lemongrass syrup. The syrup makes it super flavorful and moist. Take care, if you use too much syrup you gonna end up with a sticky lump that tastes like pure sugar. So start small and figure out how much syrup you like in your cake. I like to put only half the amount on the cake and serve the rest next to it. So the ones with a sweet tooth may feel free to take as much as they want. 


  • 100g flour
  • 100g butter [room temperature]
  • 50g sugar
  • 2 eggs
  • pinch salt
  • teaspoon baking powder
  • 50-70ml lemongrass syrup

_ preheat oven to 170°C

_ grease cake pan

_ sift baking powder, salt and flour together


_ beat butter with sugar until creamy

_ add eggs [one at a time]

_ beat in the flour mixture

_ spoon batter into cake pan


_ bake until a skewer inserted in the center comes out clean [about 20 to 35min – depending on your cake pan]

_ let the cake cool

_ take out of the cake pan

_ pour on third of the syrup over the cake – let soak

_ every time you walk by pour a little syrup over the cake [until all syrup is absorbed]

_ cover with plastic wrap [store at room temperature] – or eat immediately!fox_lemongrass_cake2

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