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)
- Cake:
- Method:
- 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.
- 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.
- 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.
- Prepare the Cake Batter:
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.