Lemon syrup cake | Women's Weekly Food

Ingredients

• 1 1/4 cup (280g) pure icing sugar, sifted
• 225 gram unsalted butter, melted
• 3 eggs
• grated rind of 2 lemons
• 1 1/4 cup (185g) plain flour, sifted
• 3 teaspoon baking powder
• 1/3 cup (80ml) lemon juice
• thick cream (optional), to serve
• Lemon syrup
• 1/2 cup (125ml) lemon juice
• 1/4 cup (60ml) orange juice
• 1 1/2 cups (240g) pure icing sugar