This Lemon Loaf Cake is a delightfully moist and flavorful treat that perfectly balances the tangy zest of organic lemons with a sweet, syrupy glaze. The cake features a rich blend of butter, fresh cream, and a generous amount of lemon zest and juice, creating a vibrant and refreshing flavor profile. After baking, the cake is soaked with a homemade lemon syrup, enhancing its moisture and infusing it with an extra burst of lemony sweetness.
Why You'll Love This
If you're a fan of citrus flavors, this Lemon Loaf Cake is sure to satisfy. The lemon zest and juice provide a natural and robust lemon flavor that is both invigorating and comforting. The soaking syrup not only adds moisture but also intensifies the cake's lemon taste, making every bite deliciously tangy and sweet.
Perfect Occasion
This cake is perfect for a variety of occasions, from a relaxing afternoon tea to a festive brunch. It also makes a wonderful dessert for spring and summer gatherings, or as a light and zesty treat to enjoy any time of the year. Its elegant appearance and refreshing flavor make it a hit at both casual and formal events.
Decoration Tips
- Garnish the top of the cake with thin lemon slices and a sprinkle of powdered sugar before serving for a chic and polished look.
- For an added touch of color, sprinkle some freshly grated lemon zest or edible flowers on top.
- Serve each slice with a dollop of whipped cream or a side of lemon sorbet for an extra indulgent experience.
Recipe
Ingredients:
- For the cake:
- 4 eggs, room temperature
- 150g butter, softened
- Zest of 2 organic lemons
- Juice of 1 lemon
- 150g sugar
- 150g whole cream, room temperature
- 240g flour
- 8g baking powder
- 1 pinch of fleur de sel (or fine sea salt)
- For the soaking syrup:
- 40g sugar
- 40g lemon juice
- 40g water
Instructions:
- Prepare the Cake:
- Preheat your oven to 170°C (338°F). Grease a loaf tin with butter.
- In a mixing bowl, cream together the butter, sugar, and lemon zest until light and fluffy.
- Beat in the eggs one at a time, then stir in the cream and lemon juice.
- In another bowl, sift together the flour, baking powder, and fleur de sel. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake the Cake:
- Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let cool slightly in the tin.
- Prepare the Soaking Syrup:
- While the cake is baking, combine the sugar, lemon juice, and water in a saucepan. Bring to a boil, then remove from heat and set aside to cool.
- Soak the Cake:
- Once the cake is lukewarm, gently pierce it all over with a skewer or fork.
- Slowly pour the cooled syrup over the cake, allowing it to soak in completely.
- Serve:
- Let the cake cool completely in the tin before removing.
- Slice and serve as is or garnish as suggested.
Enjoy this Lemon Loaf Cake, where each slice is infused with the brightness of lemon and the sweetness of syrup, creating a perfectly moist and flavorful dessert.