Lemon cake is always a good idea
If you’re looking for a simple dessert that will please any crowd, look no further! This lemon cake is soft and moist in texture and hits the spot every time with its tangy sweetness of fresh lemon flavor.
This is probably one of the easiest desserts out there, and it’s great to make ahead. In fact, it only gets better overnight as the syrup infuses the cake.
Lemon cake is the perfect treat for any occasion, from a cozy afternoon treat to a festive celebration. It’s a classic dessert that never goes out of style, thanks to its delicious combination of bright and zesty flavors and its versatility in pairing with different toppings.
The secret to this recipe: a 5 minute lemon syrup
We kept this recipe super simple and only dressed it up with a 5-minute lemon syrup to make it extra moist and lemony. But you can top it with a creamy frosting, fresh berries or a sprinkle of powdered sugar. You can also blend some poppy seeds into your batter if you fancy. So whether you want to keep it simple and get extravagant, you’ll be left with the irresistible aroma and heavenly taste of this lemon cake that everyone will love.
Here are some other desert ideas you may like
So why not indulge in a slice of lemon cake today? Treat yourself to the perfect blend of tangy and sweet flavors with this classic cake, we hope you’ll love it as much as we do!
Easy Moist Lemon Cake
Ingredients
Dry ingredients
- 240 g flour
- 150 g sugar
- 15 g backing powder about 1 pack or 5 flat tsp
Wet ingredients
- 3 eggs
- 170 g greek yoghurt or any yoghurt that is slightly thicker
- 100 ml olive oil or sunflower oil
- 50 ml lemon juice
- 2 tbsp lemon zest
Lemon syrup
- 70 ml lemon juice
- 50 ml water
- 35 g sugar
Instructions
Bake the cake
- Pre-heat the oven to 180 degrees.
- In a large bowl, combine the dry ingredients and mix.
- Zest and then juice 2-3 lemons. Add all of the zest, 50ml lemon juice (set the rest, about 70ml, aside for the syrup), oil, greek yoghurt and eggs to the dry ingredients and mix for 4-5 minutes, until the sugar is fully dissolved.
- Butter your mould, or use baking paper to avoid sticking. For this quantity of dough we use a 30cm long loaf mould. Bake for 40-45 mins on 180 degrees. Test with a stick or knife if it is ready after 40 minutes.
Infuse it with lemon syrup
- While the cake bakes, combine the remaining lemon juice (about 70 ml), water and sugar in a sauce pan and bring to boil. Let is simmer for 5 minutes
- When the cake is baked, leave it in the mould and use a skewer to poke some holes across the cake for the syrup to sink in. Pour the syrup all across. As it's all captured in the mould, it will continue to infuse the cake, making it super lemony and moist.Enjoy!
