Embark on a delightful culinary journey with this Luscious Lemon Cake, which beautifully marries the tangy zest of fresh lemons with the sweetness of a lemon-infused syrup and a rich glaze. This recipe elevates the classic cake by incorporating zesty lemon flavors into each element, from the moist sponge to the decadent toppings, creating a multi-layered dessert that’s both refreshing and satisfying.
Why You’ll Love This:
The vibrant lemon flavor is perfectly balanced with the sweetness of the syrup and the richness of the glaze, making each bite irresistibly delicious. The cake’s texture is wonderfully moist and fluffy, ideal for those who appreciate a dessert that melds richness with a refreshing citrus burst. This Lemon Cake is not just a treat for the palate but also a feast for the senses, thanks to its aromatic allure and visually appealing presentation.
Perfect Occasion:
This cake is a fantastic choice for any gathering where a light yet flavorful dessert is desired. It’s particularly suitable for spring and summer events, such as garden parties, picnics, and family reunions, where the freshness of lemon can be truly appreciated. It also makes a sophisticated addition to any afternoon tea or coffee session, providing a zesty complement to your beverage of choice.
Decoration Tips:
Enhance the presentation by pouring the glaze smoothly over the top of the cake, allowing it to naturally cascade down the sides for an elegant finish. Garnish with thinly sliced lemon rounds or a sprinkle of lemon zest to emphasize the citrus theme. Edible flowers or a sprinkle of powdered sugar can also add a touch of finesse, making the cake as beautiful as it is delicious.
Ingredients:
- Cake:
- 150g sugar
- Zest of 3 lemons
- 125g butter, softened
- 4 eggs at room temperature
- 25g lemon juice
- 75g whipping cream
- 125g condensed milk
- 300g flour
- 14g baking powder
- A pinch of salt
- Lemon Syrup:
- 150g sugar
- Juice of 1.5 lemons
- Lemon Glaze:
- 100g powdered sugar
- 2-3 tablespoons lemon juice
Method:
- Infuse Sugar:
- Combine lemon zest and sugar in a bowl, cover with plastic wrap, and let it sit for 12-24 hours to allow the flavors to meld.
- Bake the Cake:
- Preheat your oven to 175°C (347°F) and line an 18 cm round cake pan with parchment paper.
- In a large mixing bowl, cream the infused sugar and softened butter until light and fluffy.
- Gradually add eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in lemon juice, whipping cream, and condensed milk until combined.
- Sift in flour, baking powder, and salt, mixing at low speed until just combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover with foil after 35 minutes.
- Prepare Lemon Syrup:
- Combine sugar and lemon juice in a microwave-safe bowl and heat on high for 1.5 minutes. Stir, then heat for an additional 30 seconds until the sugar dissolves completely.
- Finish with Glaze:
- While the cake cools, prepare the glaze by mixing powdered sugar with lemon juice until smooth and pourable.
- Once the cake is cool, brush it with lemon syrup, then pour over the glaze.
Enjoy this exquisite Lemon Cake, a perfect blend of tart and sweet, guaranteed to delight all who taste it!
