Super-moist, zesty, glossy lemon cake with syrup drizzle
Oh yes, we’re going full indulgence here 😄 — a super-moist, zesty lemon cake with syrup drizzle that practically glows! Here’s the recipe:
Super-Moist Lemon Cake with Syrup Drizzle
Ingredients
For the cake:
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1 ¾ cups (220 g) all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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¾ cup (170 g) unsalted butter, softened
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1 cup (200 g) sugar
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Zest of 3 lemons
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3 large eggs, room temp
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½ cup (120 ml) whole milk
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¼ cup (60 ml) fresh lemon juice
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1 tsp vanilla extract
For the lemon syrup:
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½ cup (100 g) sugar
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½ cup (120 ml) water
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¼ cup (60 ml) fresh lemon juice
For the glaze:
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1 cup (120 g) powdered sugar
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2–3 tbsp fresh lemon juice
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Optional: a pinch of lemon zest
Instructions
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Prep: Preheat oven to 175°C (350°F). Grease a 9-inch (23 cm) round or square cake pan and line with parchment paper.
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Dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
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Butter & sugar: In a large bowl, cream butter, sugar, and lemon zest until light and fluffy (2–3 min).
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Eggs: Add eggs one at a time, beating well after each. Mix in vanilla.
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Combine: Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Mix gently until just combined. Stir in lemon juice.
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Bake: Pour batter into pan and bake 35–40 minutes (or until toothpick comes out clean).
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Make the syrup: While cake bakes, combine sugar, water, and lemon juice in a small saucepan. Heat until sugar dissolves and syrup slightly thickens.
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Soak the cake: Once the cake comes out of the oven, poke small holes on top with a skewer and pour the warm lemon syrup over it. Let it absorb for 10–15 minutes.
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Glaze: Mix powdered sugar and lemon juice to make a smooth, pourable glaze. Drizzle over the cake once it has cooled slightly. Optional: sprinkle a little lemon zest on top for extra sparkle.
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Serve: Slice and enjoy—this cake is ultra-moist, tangy, and glossy with a perfect lemon punch!
💡 Tips:
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Use room temperature eggs & butter to get the fluffiest texture.
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For extra lemony zing, add 1–2 tsp of lemon extract.
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Can be made as mini loaf cakes for gift-ready portions.
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