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Vanilla simple syrup: Combine 1/3 cup (67g) sugar, 5 teaspoons water, and a pinch of salt. Heat briefly, just to dissolve the sugar, then stir in 2 teaspoons vanilla extract. Lemon simple syrup: Mix the juice of 1 lemon (about 50g) with 1/2 cup (99g) sugar, and heat until the sugar dissolves.
The cake is a tasty dense lemon cake but the main attraction is the simple syrup poured over the hot cake once it is fresh from the oven. Doing so adds a depth of flavour and moistness to the finished cake.
Simple Syrup keeps cakes moist through the decorating process. Heat the water in a saucepan. Add the sugar and bring the water to a low boil. Stir and cook until all of the sugar granules are dissolved into the water. Allow the syrup to cool. Store in a sprinkle bottle or airtight container in the refrigerator.
Definitely! I would use a lovely simple lemon glaze, simply add 1 cup of sifted icing sugar to a bowl, 1-2 teaspoons of lemon zest (optional) and a teaspoon of melted butter.
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