Tangy Lemon Cake with Tangy Lemon Sauce

This Lemon Cake with Lemon Sauce is a citrus lover's delight, offering a moist and soft cake infused with fresh lemon juice and zest. The cake is perfectly balanced with the sweetness of the sugar and the tang of the lemon, making it a refreshing and light dessert. replaces the word nice with empty enhance the lemony flavor, the cake is topped with a vibrant lemon sauce, adding an extra burst of citrus and a glossy finish. Perfect for any occasion, this cake is as delicious as it is beautiful.

Why you'll love this:

You'll love this lemon cake for its tender, moist crumb and bright, refreshing lemon flavor. The combination of lemon juice and zest in the cake batter creates a deliciously fragrant cake, while the lemon sauce adds an extra zesty kick. This cake is easy to make and is sure to impress with its vibrant flavor and moist texture. Whether you're enjoying it as an afternoon treat or serving it to guests, this cake is sure to be a hit.

Perfect opportunity:

This lemon cake is perfect for spring and summer gatherings, where its bright citrus flavor will be a refreshing addition. It’s also a great choice for brunch or afternoon tea, as its light and airy texture pairs beautifully with coffee or tea. The cake’s vibrant yellow color and tangy sauce make it a stunning dessert for any occasion, from casual to festive.

Decorating tips:

replaces the word nice with empty enhance the presentation of your lemon cake, consider garnishing it with thin slices of fresh lemon or a sprinkle of lemon zest. You can also dust the top with icing sugar for a classic look. If you are serving the cake for a special occasion, add a few edible flowers or a drizzle of extra lemon sauce on each slice for an elegant touch. Serve the cake on a brightly colored cake stand or decorative plate to show off its beautiful color.

Ingredients:

For the cake:

• 4 eggs
• 1 cup granulated sugar
• 1 sachet vanilla extract
• 1/2 cup milk
• 1/2 cup yogurt
• 1 cup vegetable oil
• 3 tablespoons lemon juice
• Grated zest of 1 lemon
• 1 sachet of baking powder
• 2.5 cups all-purpose flour

For the lemon sauce:

• 1/2 small tea glass (about 50 ml) lemon juice
• 4 tablespoons of sugar
• 1 heaped tablespoon cornstarch
• 1/2 cup water
• 1/2 teaspoon turmeric (optional, for color)

Instructions:

1. Prepare the cake:
   • Preheat your oven to 180°C. Generously butter a cake tin with softened butter, making sure to coat all sides.
   • In a large bowl, combine granulated sugar, eggs and vanilla extract. Beat until light and creamy.
   • Add vegetable oil, yogurt, milk, lemon juice and lemon zest to the mixture. Continue mixing until well combined.
   • Gradually add the flour and baking powder to the wet ingredients, mixing gently until the dough is smooth and lump-free.
   • Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
   • Once baked, remove the cake from the oven and allow to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.

2. Prepare the lemon sauce:
   • In a small saucepan, combine lemon juice, water, sugar, cornstarch, and turmeric (if using). Whisk until smooth.
   • Cook the mixture over medium heat, stirring constantly, until it thickens and has a sauce-like consistency.
   • Remove the sauce from the heat and let it cool for about 10 minutes.
3. Assemble the cake:
   • Once the cake has cooled, pour the lemon sauce over the top, letting it soak into the cake. If the sauce is too thick, adjust the consistency with a little more water before pouring.
   • Let the cake sit for at least 1 hour to allow the flavors to blend and the sauce to set.
4. Serve and enjoy:
   • Cut the cake into slices and serve as is or with an extra drizzle of lemon sauce for added flavor.

Appreciate!