Extra moist lemon cake recipe: a tangy delight

This extra moist lemon cake recipe is a delicious, zesty treat that’s perfect for citrus lovers. With a tender crumb and enriched with the bright flavors of fresh lemon, this cake is soaked in lemon syrup after baking to enhance its moistness and flavor, making each slice irresistibly juicy.

Why you'll love this: The vibrant tang of lemon combined with the sweetness of syrup provides a perfect balance of flavors that aren't overpowering. This cake is ideal for those who like a moist texture in their baked goods, with the syrup infusion ensuring that every bite is as moist as the first.

Perfect opportunity: This lemon cake is versatile enough to be used for many occasions, from a casual afternoon tea to a more formal dessert at gatherings and celebrations. It is especially refreshing in the spring and summer when lighter desserts are preferred.

Preparation tips :

• Make sure all ingredients, especially eggs and butter, are at room temperature to get a smoother batter.
• Using a cake strip on your pan can help the cake bake more evenly, preventing the edges from cooking too quickly.
• Lemon zest is best when freshly grated to maximize the oils and flavor imparted to the cake.

• Ingredients:
  • Cake:
    • 5 large eggs (or 6 medium)
    • 120 g sugar
    • 170 ml melted butter (or oil for a lighter version)
    • 14 g baking powder
    • 70 ml lemon juice
    • Zest of 2 lemons (yellow or green)
    • 315 g all-purpose flour (T45), sifted

  • Syrup:
    • 30 ml of water
    • 30 g sugar
    • The juice of a lemon
    • Additional lemon zest (optional)

• Method:
  1. Prepare the cake batter:
     • Preheat the oven to 170°C (338°F).
     • In a bowl, mix the sugar and lemon zest and let sit for 10 minutes to infuse the sugar with the lemon oils.
     • Add the eggs to the sugar-zest mixture and whisk until pale and foamy, about 5 minutes.
     • Stir in the cooled melted butter (or oil) and lemon juice.
     • Gradually add the baking powder then the sifted flour, mixing until you obtain a smooth dough.
     • Pour the batter into a 30cm cake tin, greased or lined with baking paper, especially at the bottom.
  2. Baking the cake:
     • Optional: Before baking, create a trench the length of the pan with melted butter or small pieces of butter to help the cake crack nicely on top.
     • Bake for about 1 hour or until a skewer inserted in the center comes out clean.
  3. Prepare the syrup and finish:
     • While the cake bakes, prepare the syrup by boiling water, sugar, lemon juice and extra zest until the sugar dissolves.
     • As soon as the cake is out of the oven, pour the cooled syrup evenly over it.
     • Let the cake cool slightly in the pan before wrapping it gently in plastic wrap to retain maximum moisture. This step will keep the cake moist for several days.

Enjoy this extra moist lemon cake as a perfect end to any meal or to accompany your afternoon tea. Its refreshing lemony flavour and moist texture will win hearts and delight palates, making it a must-try recipe for any baker.