Extra Moist Lemon Cake Recipe: A Zesty Delight

This Extra Moist Lemon Cake recipe is a delightful treat that packs a zesty punch, perfect for citrus lovers. With a tender crumb and enriched with the bright flavors of fresh lemon, this cake is soaked in a lemon syrup post-baking to enhance its moistness and flavor, making every slice irresistibly juicy.

Why You’ll Love This: The vibrant zestiness of the lemon combined with the sweetness of the syrup provides a perfect balance of flavors that’s not too overpowering. This cake is ideal for those who enjoy a moist texture in their baked goods, with the syrup infusion ensuring that every bite is as moist as the first.

Perfect Occasion: This lemon cake is versatile enough for a range of occasions, from a casual tea time to a more formal dessert at gatherings and celebrations. It’s particularly refreshing during the spring and summer months when lighter desserts are favored.

Preparation Tips:

• Ensure all ingredients, particularly the eggs and butter, are at room temperature to achieve a smoother batter.
• Using a cake strip on your pan can help bake the cake more evenly, preventing the edges from baking too quickly.
• The lemon zest is best when freshly grated to maximize the oils and fragrance imparted into the cake.

• Ingredients:
  • Cake:
    • 5 large eggs (or 6 medium)
    • 120g sugar
    • 170ml melted butter (or oil for a lighter version)
    • 14g baking powder
    • 70ml lemon juice
    • Zest of 2 lemons (yellow or green)
    • 315g all-purpose flour (T45), sifted
  • Syrup:
    • 30ml water
    • 30g sugar
    • Juice of one lemon
    • Additional lemon zest (optional)
• Method:
  1. Prepare the Cake Batter:
     • Preheat the oven to 170°C (338°F).
     • In a mixing bowl, combine the sugar and lemon zest, allowing it to sit for 10 minutes to infuse the sugar with the lemon oils.
     • Add eggs to the sugar-zest mixture and whisk until pale and fluffy, about 5 minutes.
     • Mix in the cooled melted butter (or oil) and lemon juice.
     • Gradually incorporate the baking powder followed by the sifted flour, mixing until just combined into a smooth batter.
     • Pour the batter into a 30cm cake mold, either greased or lined with parchment paper, especially on the bottom.
  2. Baking the Cake:
     • Optional: Before baking, create a trench along the length of the mold with melted butter or small butter pieces to help the cake crack beautifully on top.
     • Bake for about 1 hour, or until a skewer inserted in the center comes out clean.
  3. Prepare the Syrup and Finish:
     • While the cake is baking, prepare the syrup by boiling water, sugar, lemon juice, and additional zest until the sugar dissolves.
     • As soon as the cake is removed from the oven, evenly pour the cool syrup over it.
     • Allow the cake to cool slightly in the mold before wrapping it gently in plastic wrap to retain maximum moistness. This step helps to keep the cake moist for days.

Enjoy this Extra Moist Lemon Cake as a sublime end to any meal or a splendid addition to your afternoon tea. Its refreshing lemon flavor and moist texture are sure to win hearts and please palates, making it a go-to recipe for any baker.