Individual Lemon Syrup Cakes Draft

How I make it

Cake

1. Preheat the oven to 340°F (170°C). Grease a 9-inch (22 cm) square pan about 1½ inches (4 cm) deep and line the bottom with parchment paper.

2. Sift the flour and baking powder together into a medium bowl.

3. In a food processor, process the butter with the granulated and brown sugars until light and fluffy, scraping down the sides now and then.

4. Add the eggs one at a time, processing well after each.

5. Add the milk and process until smooth.

6. Add the flour mixture in two additions, pulsing briefly each time just until combined. Finally, add the lemon zest.

7. Pour into the pan, smooth the top and bake for about 30 minutes, until golden, slightly pulling away from the sides, and a toothpick inserted in the center comes out clean.

Syrup and serving

1. Run a small sharp knife around the sides and poke holes all over the cake with a wooden skewer, about ¾ inch (2 cm) apart.

2. Set the pan on a cooling rack. Stir the lemon juice and brown sugar together in a small bowl and spoon it over the cake.

3. Let cool so the syrup soaks into the cake.

4. Cut the cake into individual portions with a 2¾-inch (7 cm) round cutter.

What I've learned

• Once the syrup soaks in, the sugar grains sparkle on top like tiny crystals.
• Instead of a skewer, I sometimes use a two-pronged carving fork to poke the holes.
• You can also cut other shapes, like triangles or rectangles.
• I serve it with fresh strawberries or blueberries on the side; they go well with the lemon.