Scrumptious lemon syrup cake with pistachios

Sep 06, 2019
You can rustle up the tasty and fresh cake for any occasion. Source: Getty

This refreshing, zesty cake is a guaranteed crowd pleaser, combining a delicious lemon syrup with a melt-in-your-mouth sponge base, while the pistachios add a sweet nutty flavour. With a few simple steps, you can rustle up the tasty and fresh cake for any occasion. To really take this scrumptious cake to the next level, don’t forget to serve with an extra dollop of yoghurt on the side. Serve it up alongside a hot cuppa and you’re good to go!


  • 125g butter, chopped
  • 1 cup caster sugar
  • 1/3 cup milk
  • 2 tsp finely grated lemon rind
  • 2 eggs, lightly beaten
  • 1/2 cup thick plain yogurt
  • 1 cup self-raising flour, sifted
  • 1/2 cup polenta
  • 1/3 cup chopped pistachio kernels

Lemon syrup

  • 1/3 cup lemon juice
  • 1/3 cup caster sugar


  1. Preheat oven to 160C. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
  2. Place butter, sugar, milk and lemon rind in a saucepan over medium heat. Cook, stirring for 4 minutes. Remove from heat. Cool for 10 minutes.
  3. Add eggs and yoghurt. Stir to combine. Add flour, polenta and pistachio kernels. Stir to combine.
  4. Pour into prepared pan. Bake for 45 minutes.
  5. To make lemon syrup, combine lemon juice and sugar in a saucepan over medium heat. Stir for 2 to 3 minutes. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes.
  6. Cook cake for 5 minutes. Using a skewer, prick top of cake all over. Spoon syrup over cake.

Sue's sassy!

She became a member of Starts at 60 and got access to amazing travel deals, free masterclasses, exclusive news and features and hot member discounts!

And she entered to win a $10K trip for four people to Norfolk Island in 2021. Join now, it’s free to become a member. Members get more.


Leave your comment

Please sign in to post a comment.
Retrieving conversation…
Stories that matter
Emails delivered daily
Sign up