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For The Syrup

Sweet and tangy syrup that soaks into the velvety cake.
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Ingredients
  

  • 1/4 cup granulated sugar
  • 2 Tbsp freshly squeezed lemon juice
  • 1 Tbsp salted butter

Instructions
 

  • While the cake is baking, make the lemon syrup. In a small saucepan combine the sugar, lemon juice, and butter. Place over medium-high heat and stir until the sugar dissolves.
  • When the cake is finished baking, remove from the oven and set the pan on a cooling rack. Generously brush the top of the cake with the syrup. Allow the cake to cool in the pan for 15 minutes, glazing the top a few more times while it cools. Run a knife between the edges of the cake and the pan, then lift the cake from the pan using the parchment paper sling. Remove the parchment paper and set the cake on a cooling rack set over a piece of aluminum foil to catch drips. Let cool completely.