Rose Ring Cake

Preheat the oven to 160°C (approximately 325°F) convection. Grease the ring cake pan well with butter and sprinkle with flour.

Cream butter with the sugar and rose syrup until creamy. Add salt, lemon juice and zest and stir well. Gradually add the eggs while stirring. Sift the flour with the baking powder and cornstarch and add to the egg mixture alternately with the milk, stirring until a smooth, heavy batter forms. Pour into the prepared pan, smooth surface and bake in oven until toothpick inserted into cake comes out clean, about 1 hour. Remove from oven, let cool slightly and gently remove from the pan. Cool completely.