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
Ingredients
- 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
Instructions
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Preheat oven to 170°C
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In a bowl whisk together sugar and eggs until light and fluffy.
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Add the flour, salt, and baking powder and continue whisking until the batter is even in texture.
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Then, add the cream and lemon zest and whisk for a minute or two.
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Lastly, add the melted butter and whisk until the batter is smooth and even.
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Pour the batter into a cupcake baking tray or a medium-sized bread baking mold, about 25cm long.
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Bake at 170°C between 15min – 30min depending on the size of the baking trays.
Lemon syrup
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While the cake bakes make the lemon syrup.
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In a small pot cook water and sugar until the sugar dissolves completely.
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Let the syrup cool down and add about half the lemon juice and taste.
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Add the rest accordingly to your acidity pereferences.
Dressing
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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.
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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.
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Allow to cool down and decorate with a lemon glaze or enjoy as is.