Lemon Cake: A Zesty Delight for All Occasions
Are you ready to infuse some zesty sunshine into your day? My Lemon Cake recipe is the perfect blend of tangy and sweet, making it an ideal treat for any occasion, from a cozy family gathering to a festive afternoon tea. This cake not only bursts with the lively flavors of fresh lemons but also boasts a moist texture that melts in your mouth, thanks to the tender love and care we pour into the baking process.
Ingredients
- Eggs: 4 large (200g)
- Granulated Sugar: 200g
- All-purpose Flour: 200g
- Baking Powder: 1 tsp (3g)
- Lemon Zest: From 2 lemons
- Melted Butter: 130g
- Heavy Cream: 70g
- Lemon Juice: From 1 lemon
For the Syrup:
- Granulated Sugar: 30g
- Water: 30g
- Lemon Juice: From 1 lemon
Directions
- Prepare the Oven and Pan: Preheat your oven to 165°C (330°F). Grease and flour a 25 x 8 x 8 cm loaf pan, or line it with parchment paper for easy removal.
- Mix the Batter: In a mixing bowl, beat the eggs, granulated sugar, and lemon zest for 2 minutes until the mixture turns pale and slightly foamy. This is crucial for achieving the light texture of the cake.
- Add Wet Ingredients: Gently mix in the cooled melted butter, heavy cream, and lemon juice, beating for an additional minute to incorporate.
- Combine Dry Ingredients: Gradually sift in the flour and baking powder, folding gently to keep the batter airy.
- Bake: Pour the batter into the prepared pan. For an extra touch of perfection, draw a line of melted butter down the center of the batter before baking. This will create a beautifully cracked crust as it bakes.
- Bake and Syrup: Bake for approximately 50 minutes, or until a knife inserted in the center comes out clean. While the cake is baking, prepare the syrup by boiling the sugar, water, and lemon juice in a small saucepan. Brush the hot syrup over the freshly baked cake, allowing it to soak in all the flavors.
- Wrap and Cool: Once slightly cooled, wrap the cake in plastic wrap while still warm. This step ensures that the cake retains its moisture and enhances the lemon flavor, making it even better the next day.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 65 minutes
- Calories: 320 kcal per serving
- Servings: 8
This Lemon Cake is not just a treat; it’s an experience. The zesty aroma that fills the kitchen as it bakes will lift your spirits, and the bright, sunny flavor is sure to bring smiles. Whether enjoying a slice with a cup of tea or serving it as a dessert at your next dinner party, this cake promises to be a delightful addition to your culinary repertoire. Enjoy the burst of lemon in every bite, and remember, sometimes life truly does give you lemons to make something delicious!
Lemon Cake
- Total Time: 65 minutes
- Yield: 8 1x
Description
This Lemon Cake is a burst of sunshine in every bite. The zest and juice of fresh lemons give it a bright, tangy flavor, while the buttery crumb ensures it’s wonderfully moist. Topped with a lemon syrup glaze, it’s both sweet and tart, making it a perfect treat for any time of the day.
Whether you’re serving it for a special occasion or simply indulging in a homemade dessert, this Lemon Cake will impress with its simplicity and deliciousness. The recipe is easy to follow and yields a cake that’s sure to become a family favorite. Enjoy a slice with a cup of tea or coffee for the perfect pairing.
Ingredients
4 eggs (200g)
200g granulated sugar
200g all-purpose flour
3g baking powder (1 tsp)
Zest of 2 lemons
130g melted butter
70g heavy cream
Juice of 1 lemon
Syrup:
30g granulated sugar
30g water
Juice of 1 lemon
Instructions
Preheat the oven to 165°C (330°F).
Beat the sugar with the eggs and lemon zest for 2 minutes until the mixture is pale and slightly foamy.
Add the cooled melted butter, heavy cream, and lemon juice, then beat again for 1 minute.
Gradually incorporate the flour mixed with baking powder.
Pour the batter into a greased and floured 25 x 8 x 8 cm loaf pan or lined with parchment paper.
Optionally, for a beautiful crust, draw a line of melted butter or small butter pieces down the center of the batter’s length.
Bake for about 50 minutes or until a knife inserted in the center comes out clean.
While the cake bakes, bring to a boil the syrup ingredients in a small saucepan.
Once the cake is out of the oven and on a rack, brush it with the hot syrup on all sides and let it cool for 20 minutes.
Wrap the cake in plastic wrap while still warm to keep it moist. It’s even better the next day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320 kcal