Deliciously moist organic lemon cake: a refreshing treat with a hint of citrus

Deliciously moist organic lemon cake: a refreshing treat with a hint of citrus

This moist organic lemon cake captures the essence of fresh lemons in a deliciously soft and moist dessert. Made with organic lemon zest and juice, this cake delivers a vibrant citrus flavor perfectly balanced with the sweetness of sugar. Using sunflower oil ensures a light texture, while cornstarch helps maintain a tender crumb. This lemon cake is not only delicious, but also a visually appealing treat, sprinkled with powdered sugar for a beautiful finish.


Why you'll love it:

The intense lemon flavor of this cake makes it a refreshing choice for any occasion. It's perfect for those who enjoy the natural, bright flavors of organic citrus fruits. The moist texture and delicate sweetness of this cake are ideal to accompany a cup of tea or as a light dessert after a meal. Its simplicity and elegance make it a versatile dessert suitable for informal gatherings or more formal events.

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Perfect occasion:

This organic lemon cake is perfect for spring and summer gatherings, garden parties or any occasion where a light and refreshing dessert is desired. It's also a great choice for celebrations like birthdays, Mother's Day or simply as a gift to brighten up any day.

Decorating Tips:

For a simple but elegant presentation, dust the cake with powdered sugar just before serving. Garnishing with thin slices of lemon or lemon zest can add to its visual appeal and hint at the flavor inside. For a festive touch, consider decorating with edible flowers like violets or marigolds.


  • 250 g all-purpose flour
  • 30 g cornstarch
  • 200 g caster sugar
  • 3 eggs
  • 150 ml fresh lemon juice (from about 1 organic lemon)
  • 60 ml of water
  • 80 ml of sunflower oil
  • 1 sachet of baking powder
  • The zest of 1 organic lemon
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  1. Prepare the lemon-sugar mixture:
    • If you are using a kitchen appliance like Mycook replaces the word nice with emptyuch, pulverize the sugar with the lemon zest to avoid white, bitter skin. Otherwise, you can use a regular mixer or whisk by hand.
    • Add the eggs and beat until foamy, then stir in the lemon juice.
  2. Mix the wet and dry ingredients:
    • Gradually add the sunflower oil and water, mixing well after each addition.
    • Finally, sift in the flour, cornstarch and baking powder and mix until the dough is smooth.
  3. Bake the cake:
    • Preheat the oven to 180°C (356°F).
    • Pour the batter into a buttered and floured 22cm cake tin.
    • Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
    • Let the cake cool in the pan before removing it.
  4. Serve:
    • Once cooled, sprinkle the top of the cake with icing sugar.
    • Serve the slices with a wedge of fresh lemon or a dollop of whipped cream for an extra special touch.

Enjoy this moist organic lemon cake, a perfect balance of tangy and sweet, making it an irresistible treat for lemon lovers everywhere!

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