This Classic Lemon Cake is a heavenly dessert that perfectly marries the sweetness of sugar with the vibrant zest of fresh lemon. Its soft, moist crumb makes each bite melt in your mouth, enhanced by the creamy richness of fresh cream and the subtle buttery undertones. This cake is not just a treat to your taste buds but a delightful experience, ideal for any dessert lover seeking a light yet indulgent sweet.
Why You’ll Love This: Lemon lovers will rejoice in the pure, refreshing flavor that this cake offers. The use of real lemon juice and zest ensures that the citrus notes are bright and prominent, cutting through the sweetness and providing a burst of flavor. The texture is incredibly soft, making each slice a comforting experience. Additionally, the lemon syrup imbues the cake with extra moisture, ensuring it stays deliciously tender.
Perfect Occasion: This Classic Lemon Cake is wonderfully versatile, suited for a variety of gatherings such as afternoon teas, brunches, or even as a celebratory cake for birthdays and anniversaries. It’s particularly perfect for spring and summer events, where its light and refreshing taste can truly shine. It’s also a fantastic choice for a comforting treat to brighten a dreary day.
Decoration Tips: Enhance the simple elegance of this cake with a thin lemon glaze drizzled over the top. Add a decorative touch with a few lemon zest spirals or thin lemon slices arranged artistically on the glaze. For a festive look, sprinkle edible flowers or fresh herbs like mint or thyme around the edges to complement the lemon’s fresh flavor.
Ingredients:
- 190 grams of sugar
- 3 eggs
- 30 grams of lemon juice plus the zest from 1 lemon
- 65 grams of unsalted butter, melted
- 90 grams of fresh cream
- 170 grams of all-purpose flour
- 4 grams of baking powder
For the Lemon Syrup:
- 60 grams of sugar
- 145 grams of water
- 30 grams of lemon juice
Instructions:
- Begin by whisking the eggs and sugar together in a bowl until well combined. Stir in the lemon juice and zest, melted butter, and fresh cream until the mixture is smooth.
- Sift in the flour and baking pieceed to bake it in the preheated oven for 50 minutes at 165 degrees Celsius.
- For the lemon syrup, boil the sugar, water, and lemon juice in a saucepan. Gradually pour the hot syrup over the baked cake, allowing each addition to soak in before adding more.
- Allow the cake to fully cool before demolding. Place it on a serving plate and top with a glaze made from powdered sugar and a bit of lemon juice to achieve the right consistency.
Enjoy this delightful creation, a true celebration of lemon in every slice!
