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