Lemon Syrup

February 16, 2009

The syrup endows everlasting moistness upon spongy cake. Compelling stuff...


Nevertheless, Ariana failed to drench at least half the layers of cake with this syrup due to her overzealousness in the cake assembly. Some things can't be helped.



It is a 6:3:1 recipe.

To make 2 cups syrup, bring 1 1/2 c water and 3 cups sugar to boil in a saucepan. Simmer for 3 minutes and remove from heat. Fully cool, and stir in half a cup of lemon juice (about 4 of them... 5 if you like the tart).

I read that they are best administered through squeeze bottles. That way you don't incite the crumbs. Just squeeze out a worm in concentric circles. Wait until it soaks in.

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1 comment:

Elra said...

Lemon syrup? that is way more delicious then just a simple syrup.
Cheers,
Elra

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