Lemon Cake

A fantastic Lemon cake recipe with a tender crumb. This cake is moist and has just the right amount of lemony sweetness.

INGREDIENTS

• All-purpose flour – 3 cups
• Baking powder – 2 teaspoons
• Salt – 1/2 teaspoon
• Unsalted butter – 1 cup
• Sugar – 2 cups
• Eggs – 4 large or 5 small ones
• Vanilla essence – 2 teaspoons
• Lemon zest – 1 tablespoon
• Lemon juice – 4 tablespoons
• Milk – 3/4 cup

LEMON SYRUP

• Sugar – 5 tablespoons
• Water – 4 tablespoons
• Lemon juice – 5 tablespoons

PROCEDURE

Step 1

Preheat your oven to 350 F.

Generously grease a pan and set aside.

You don’t have to use a tube pan. You can use a loaf pan or an 8 or 10-inch round or square pan.

Step 2

Measure out the flour.

Step 3

Add the baking powder and salt.

Step 4

Whisk to combine and set aside.

Step 5

In another bowl, cream the butter. I’m using slightly cold butter here. Room temperature butter is fine too.

Step 6

Add the sugar and mix until creamy.

Step 7

Whisk the eggs.

Step 8

Add the eggs, a little at a time.

Step 9

Mix until it’s well combined and creamy.

Step 10

Add the vanilla essence and lemon zest. Mix to combine.

Step 11

Add 1/3 of the flour. Mix on the lowest speed until combined.

Step 12

Add the lemon juice

Step 13

Half of the milk, and mix until it’s combined.

Step 14

Add the rest of the flour in 2 additions and the milk. Beginning and ending with flour. Mix to combine.

Step 15

Gently fold in any visible flour with a spatula.

Step 16

Transfer into pan and bake in a preheated 350-degree oven for 50 to 55 minutes or until a toothpick inserted comes out clean.

Step 17

Place on a rack and set aside.

Step 18

For the lemon syrup, pour in 4 tablespoons of water into 5 tablespoons of sugar.

Step 19

Add the lemon juice and microwave until the sugar dissolves.

Step 20

Poke holes all over the cake with a skewer.

Step 21

Spoon the lemon syrup all over the cake. Leave until cool and invert unto a plate. Chill and serve.

Enjoy!

WATCH THE RECIPE VIDEO