Ultra moist Lemon Cake

I am all about lemons or limes. I LOOOOVE lemon juice in almost all things imaginable and some that make you wonder. However, lemon cake is one thing I have rarely experimented with or even been interested in. Then, during one surprise birthday celebration for the DH, comes the brother-in-law with the lightest, moistest cake I’ve ever had the pleasure of enjoying… I was hooked. Here is his amazing recipe!

Ultra moist lemon cake

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 people


  • 420 gr sugar
  • 6 eggs
  • 10 gr baking powder
  • 340 gr flour
  • 2 gr salt
  • 180 gr double cream
  • 120 gr unsalted butter melted
  • 3 lemon zest

Lemon syrup

  • 125 gr sugar
  • 225 gr water
  • 3 lemon juice


  1. Preheat oven to 170°C

  2. In a bowl whisk together sugar and eggs until light and fluffy.

  3. Add the flour, salt, and baking powder and continue whisking until the batter is even in texture.

  4. Then, add the cream and lemon zest and whisk for a minute or two.

  5. Lastly, add the melted butter and whisk until the batter is smooth and even.

  6. Pour the batter into a cupcake baking tray or a medium-sized bread baking mold, about 25cm long.

  7. Bake at 170°C between 15min – 30min depending on the size of the baking trays.

Lemon syrup

  1. While the cake bakes make the lemon syrup.

  2. In a small pot cook water and sugar until the sugar dissolves completely.

  3. Let the syrup cool down and add about half the lemon juice and taste.

  4. Add the rest accordingly to your acidity pereferences.


  1. Once the cake is lightly golden on top and you can stick a knife through it and it comes out clean, take it out of the oven and baking tray.

  2. Place the cake on the plate you will use for serving and while it is still hot drizzle the lemon syrup until the cake is fully soaked.

  3. Allow to cool down and decorate with a lemon glaze or enjoy as is.

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