This Lemon Zest Cake is a delightful, citrusy treat that’s perfect for any occasion. With the fresh zest of two lemons, this cake is packed with bright, tangy flavors. The soft, buttery texture, combined with a lemon soak, makes it incredibly moist and flavorful. Whether you’re serving it for dessert or as a sweet snack, this cake is sure to impress!
Preparation Time
- Preparation Time: 20 minutes
- Baking Time: 50 minutes
- Total Time: 1 hour 10 minutes
Ingredients
- Eggs: 3
- Sugar: 90 g (3 oz, 1/2 cup)
- Salt: A pinch
- Lemon Zest: From two lemons
- Butter: 170 g (6 oz, 8 tablespoons), melted
- Flour: 200 g (7 oz, 1 cup + 1/3 cup)
- Baking Powder: 15 g (0.5 oz, 3 teaspoons)
- Milk: 2 tablespoons
For the Soak:
- Lemon Juice: 75 ml (2.5 fl oz, juice of two lemons)
- Powdered Sugar: 100 g (3.5 oz)
Directions
- Prepare the Batter:
- Preheat your oven to 160°C (320°F).
- In a large mixing bowl, beat 3 eggs with 90 g of sugar and a pinch of salt until the mixture is light and fluffy.
- Add the zest of two lemons and melted butter (170 g). Mix well.
- Sift together the flour (200 g) and baking powder (15 g), then fold into the egg mixture.
- Add 2 tablespoons of milk and mix until the batter is smooth.
- Bake:
- Pour the batter into a greased and floured cake pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Lemon Soak:
- While the cake is baking, mix 75 ml of lemon juice with 100 g of powdered sugar until fully dissolved.
- Soak the Cake:
- Once the cake is done baking, remove it from the oven and immediately poke small holes all over the top with a toothpick.
- Pour the lemon soak over the hot cake, allowing it to absorb fully.
- Cover the cake with cling film and leave it to cool completely.
Additional Information
- Serving Suggestions:
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh berries or a sprinkle of extra lemon zest for a burst of color.
- Cooking Tips:
- Ensure the butter is fully melted and slightly cooled before mixing it into the batter.
- For an extra lemony flavor, add a bit of lemon extract to the batter.
- Nutritional Benefits:
- Lemons: Provide vitamin C and antioxidants.
- Eggs: Add protein and structure to the cake.
- Dietary Information:
- Vegetarian
- Nut-Free
- Nutritional Facts (per slice):
- Calories: 220
- Protein: 3g
- Carbohydrates: 30g
- Fat: 10g
- Fiber: 1g
- Storage:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Can be refrigerated for up to 5 days. Bring to room temperature before serving.
- Why You’ll Love This Recipe:
- Bright, fresh lemon flavor in every bite.
- Moist and tender texture, thanks to the lemon soak.
- Simple ingredients and easy preparation.
- Perfect balance of sweetness and tanginess.
Conclusion
This Lemon Zest Cake is a refreshing and delightful dessert that’s sure to brighten your day. The combination of a soft, buttery cake with the zesty lemon soak creates a perfect harmony of flavors. It’s an ideal choice for anyone who loves citrusy desserts. Enjoy every bite of this moist, flavorful cake—it’s a recipe you’ll want to make again and again!
Frequently Asked Questions
- Can I use lime instead of lemon?
- Yes, you can substitute lime for a different citrus flavor.
- Can I use all-purpose flour instead of cake flour?
- Yes, but the cake might be slightly denser.
- What can I use instead of powdered sugar for the soak?
- You can use granulated sugar, but it may not dissolve as smoothly.
- Can I make this cake gluten-free?
- Yes, use a gluten-free flour blend that substitutes cup-for-cup.
- How can I make the cake less sweet?
- Reduce the amount of sugar in the batter or the lemon soak to your preference.
- Can I add poppy seeds to the batter?
- Absolutely! Poppy seeds would add a nice texture and flavor.
- How do I prevent the cake from sticking to the pan?
- Grease and flour the pan well, or use parchment paper for easier removal.
- Can I use a different type of sugar in the batter?
- Yes, you can use brown sugar for a deeper flavor, but it will alter the color.
- What type of pan is best for this cake?
- A loaf pan or round cake pan works well for this recipe.
- Can I freeze the cake?
- Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.