Lemon Syrup Recipe

Lemon Syrup Recipe


Welcome to Ashlee Marie. Today, we’re making lemon syrup. This can be used on breakfast, or
on cakes.
We’re going to start this syrup the same way we would any syrup. Two parts sugar-
-to one part water.
And, because we want this to be nice and lemony, we’re actually going to add the zest of a
lemon.
Turn that on, and bring it to a boil.
We’ve brought it to a boil. All the sugar is dissolved, so I’m going to turn it down.
And now, we’re going to add some lemon juice.
Now, the reason that we don’t want to boil it with the lemon juice already in it is that when you
boil lemon juice, it tends to get this weird bitter taste to it, and that’s not what we’re looking for.
So, we just wanted to create the nice thick syrup with the water and sugar, and then add the
lemon juice for flavoring.
Mmm. It smells really good. We’re going to turn it off completely, let it cool, and then we’re
going to strain it. Alright, our syrup has cooled for about 10 minutes. And now, we’re going to
strain it to get all of those lemon zests out.
Our lemon syrup is finished, and now we’re going to coat our cakes with it. Putting syrup on
cakes helps strengthen the flavor, and it helps make them more moist. Now, because I freeze my
cakes, I’m not really worried about the moist factor. But, I do want to strengthen the flavor of
this cake, so any syrup will work.
The syrup has only been cooling for about 10 minutes, so it’s still nice and warm. And, that’s
good because it’s going to help soak into our cakes. Using a pastry brush,
-just brush it on.
It may seem like a lot, but feel free to be pretty liberal with this. And then, that’s going to settle
throughout the cake.
I hope you guys enjoy this tutorial for lemon syrup. I’m going to try it on these German pancakes
now. Surprisingly, I really love lemon on German pancakes. They taste amazing. And, using a
syrup instead of fresh squeezed lemon juice saves me a lot of time.
Mmm. It’s great.
It has this great, bright flavor that I really love. So, lemon syrup. Hope you guys enjoyed it. You
can have it on your breakfast foods. You can have it on cake as a sugar syrup. It is great either
way, and it really brightens up a lot of those flavors. I hope you guys give it a try. Let me know
what you think. Thanks for watching. Don’t forget to subscribe and leave me a comment if
there’s something else you’d like to see.

17 thoughts on “Lemon Syrup Recipe

  • What I'd do if I'd make lemon syrup is:
    1. Grab your nearest glass jar
    2. Grab sugar and pour a layer in the jar
    3. Grab a lemon slice and put it on the sugar layer
    4. Repeat 2 and 3 until the jar is full
    5. Pour a little water
    Because the lemon juice and the water absorbs the sugar and the liquids mix, you get a nice sugar lemon syrup for your tea 😀

  • Hi. Can I make this ahead of time if so how would I store?
    I'd like to use in frozen Madeira cake. Do I totally defrost first or use whilst it's defrosting. Therefore should the syrup be warmed to room temp before using?
    Finally how long do I leave it to soak before layering and buttercreaming?
    Thank you. Sarah in UK.

  • I paused this to go make some delicious lemon syrup. I poked holes in three banana breads I made and brushed on the delicious syrup ( no matter how vigorously I follow instructions, my b bread is a dry crust. The breads look beautiful moist in and out and enhanced the flavor. I soaked raisins in Mango booze added sour cream corn starch (less AP flour) added walnuts chinese five spices eggs the usual and it all came out delicious I love lemons maybe cause my DNA being Greek demands it./

  • Hi Ashlee , you have good such awsome recipes that tempt me to try all.

    I request a clarification from you. Can i use this lemon syrup for all kind of cakes?? Or is it used for some kind only! Sorry , as i am a beginner not well versed in knowledge about baking!

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *