Lemon Syrup Cake
Bright, zesty, and irresistibly moist, this Lemon Syrup Cake is the ultimate citrus-flavored treat. Infused with the vibrant essence of fresh lemons, this easy-to-make loaf cake features a tender crumb thanks to buttery richness and a hint of milk. The real star is the tangy lemon syrup, which is poured over the warm cake to soak into every bite, creating a luscious texture that melts in your mouth. Perfect for afternoon tea, brunch, or as a light dessert, this recipe balances sweetness and tartness in every slice. With just 15 minutes of prep time and simple pantry staples, this lemon cake is a must-try for any citrus lover.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 175 grams unsalted butter
- 175 grams granulated sugar
- 3 large eggs
- 2 whole lemons lemon zest
- 2 tablespoons lemon juice
- 1.5 teaspoons baking powder
- 2 tablespoons milk
- 100 grams powdered sugar
- 4 tablespoons additional lemon juice (for syrup)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) loaf pan with parchment paper.
In a mixing bowl, cream the unsalted butter and granulated sugar together until the mixture is pale and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
In a separate bowl, sift together the all-purpose flour and baking powder.
Gradually fold the dry ingredients into the wet ingredients, alternating with the milk. Mix gently until just combined—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 40 minutes, or until a skewer inserted into the center of the cake comes out clean.
While the cake is baking, make the lemon syrup. In a small saucepan, mix the powdered sugar and additional lemon juice over low heat, stirring until the sugar dissolves completely. Set aside to cool slightly.
Once the cake is done, let it cool in the pan for 5 minutes. Then, use a skewer to poke holes all over the top of the cake.
Slowly pour the lemon syrup evenly over the cake, allowing it to soak in completely. Let the cake cool in the pan until it reaches room temperature.
Carefully remove the cake from the pan, slice, and serve. Enjoy the moist, tangy goodness of this Lemon Syrup Cake!
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 443.3 g | 161% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 277.7 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 222 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
