Summery Cake with Lemongrass Syrup
March 14, 2014
- Make the cake: preheat the oven to 350 degrees F (170 degrees C). Grease a 4-cup Bundt pan or other cake pan.
- Sift the baking powder, salt, and flour together into a small bowl. In a large bowl, beat the butter with the sugar until it’s creamy and white. Add the eggs one by one, beating after each addition, then beat in the lemon zest and the flour in two or three parts until well combined. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until a skewer inserted in the center comes out clean. Let the cake cool for 5 minutes, then invert it onto a plate to let it cool further.
- While the cake is baking, make the syrup: In a medium saucepan over medium-high heat, bring ¾ cup (200 ml) water, the sugar, and the lemongrass to a simmer. Reduce the heat to low and let the mixture steep for about 20 minutes. Strain the syrup into a pitcher and throw out the lemongrass.
- Pour one third of the syrup on top of the cake just after you’ve removed it from the pan, let it soak in. Then take your time pouring the rest of the syrup over the cake, say a splash every time you walk by. Continue until all the syrup is absorbed. Store the cake at room temperature, cover with plastic wrap.