Basic Cake Syrup
Delicious & Moist Cake Syrup Recipe | Angela Baking
The secret to a perfectly moist cake lies in a good syrup! Today, I’m sharing a recipe for a delicious basic syrup that you brush onto your cake layers to keep them from drying out. This is the exact formula I used when I worked at a cake shop – it’s incredibly simple but yields fantastic flavor. Adding lemon juice at the end provides a wonderful refreshing zest that you’ll taste in every bite of the finished cake. This syrup elevates even the simplest cake into something truly special.
Syrup Ingredients- 100g Water
- 50g Sugar
- 1 Tbsp Lemon Juice
Cooking Instructions
Step 1
In a saucepan, combine 100g of water and 50g of sugar. Place over medium heat and stir gently with a wooden spoon or spatula until the sugar is completely dissolved and the liquid is clear. As soon as it begins to boil, immediately remove it from the heat. It’s crucial to turn off the heat right at the boiling point. Overcooking will result in a thick, overly sweet syrup that can overpower the cake’s natural flavors.
Step 2
To avoid an excessively sweet and sticky syrup, be mindful of the timing and remove it from the heat as soon as the sugar dissolves. The syrup will thicken slightly as it cools, so it’s best to aim for a slightly thinner consistency initially.
Step 3
Once the heat is off, stir in 1 tablespoon of fresh lemon juice into the hot syrup. This adds a bright, refreshing note that beautifully complements the sweetness. After mixing in the lemon juice, let the syrup cool completely. Storing it while warm can lead to condensation inside the container, potentially affecting its shelf life. Once fully cooled, transfer the syrup to a clean glass bottle or airtight container and store it in the refrigerator. It can typically be used for up to 2 weeks.
