This Lemon Zest Cake is a delightful treat that perfectly combines the tangy zest of fresh lemons with the moist richness of a buttery cake. Enhanced by a lemony soak that permeates the cake, this dessert is ideal for lovers of citrusy, vibrant flavors. Whether served with tea, coffee, or on its own, it’s sure to become a family favorite.
Ingredients
For the Cake Batter:
- Eggs: 3 large – For structure and richness.
- Sugar: 90 g (3 oz, 1/2 cup) – Adds sweetness to balance the tart lemon.
- Salt: A pinch – Enhances the overall flavor.
- Lemon Zest: Zest from two lemons – Infuses the cake with fresh lemon flavor.
- Butter: 170 g (6 oz, 8 tablespoons), melted – Provides moisture and richness.
- Flour: 200 g (7 oz, 1 cup + 1/3 cup) – Creates the base of the batter.
- Baking Powder: 15 g (0.5 oz, 3 teaspoons) – For a light, fluffy texture.
- Milk: 2 tablespoons – Adds extra moisture for a smooth batter.
For the Lemon Soak:
- Lemon Juice: 75 ml (2.5 fl oz, juice of two lemons) – Gives the cake its signature tartness.
- Powdered Sugar: 100 g (3.5 oz) – Sweetens the soak for a balanced tangy-sweet finish.
Directions
1. Prepare the Batter
- Preheat the Oven: Set your oven to 160°C (320°F) and prepare a cake pan by greasing it thoroughly and dusting it lightly with flour.
- Mix the Wet Ingredients: In a large mixing bowl, beat 3 eggs, 90 g of sugar, and a pinch of salt until the mixture becomes light and fluffy. This aeration step helps create a tender cake.
- Incorporate the Lemon Zest and Butter: Add the zest of two lemons and the melted butter to the egg mixture. Stir until well combined, ensuring the zest is evenly distributed for maximum flavor.
- Sift the Dry Ingredients: Combine the flour and baking powder in a separate bowl and sift them together to remove lumps. Gradually fold this into the wet mixture, ensuring there are no streaks of flour.
- Add Milk: Stir in 2 tablespoons of milk to loosen the batter and achieve a smooth consistency.
2. Bake the Cake
- Transfer to Pan: Pour the prepared batter into the greased and floured cake pan. Smooth the surface with a spatula.
- Bake: Place the pan in the preheated oven and bake for 50 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
3. Prepare the Lemon Soak
- While the cake bakes, whisk together 75 ml of lemon juice and 100 g of powdered sugar in a small bowl. Stir until the sugar has completely dissolved to create a tangy syrup.
4. Soak the Cake
- Once the cake is finished baking, remove it from the oven and immediately poke small holes all over the top using a toothpick or skewer.
- Gradually pour the lemon soak over the hot cake, ensuring the syrup seeps into the holes and saturates the cake. This step is essential for the cake’s signature moistness and flavor.
- Allow the cake to cool in the pan, letting it absorb all the soak before transferring it to a serving plate.
Serving Suggestions
- Serve slices of the cake with a dollop of whipped cream or a drizzle of lemon glaze for added decadence.
- Pair with tea or coffee for a perfect afternoon treat.
- Garnish with lemon slices or a sprinkle of powdered sugar for a visually appealing presentation.
Cooking Tips
- Zesting Lemons: Use a fine grater or microplane to zest the lemons, avoiding the white pith, which can be bitter.
- Room Temperature Ingredients: Allow the eggs and butter to come to room temperature before mixing for better incorporation and a smoother batter.
- Even Baking: Rotate the cake halfway through baking to ensure even cooking, especially if your oven has hot spots.
- Cool Before Removing: Let the cake cool slightly in the pan to avoid breaking it apart when transferring.
Substitutions and Variations
- Dairy-Free Option: Substitute the butter with a plant-based alternative and use almond or oat milk instead of regular milk.
- Gluten-Free Version: Replace the flour with a gluten-free baking mix designed for cakes.
- Lemon-Lime Twist: Add zest and juice from a lime along with the lemons for a zesty citrus blend.
- Orange Variation: Use orange zest and juice instead of lemon for a sweeter, milder citrus flavor.
Frequently Asked Questions
1. Can I use bottled lemon juice instead of fresh lemons?
Fresh lemons are highly recommended for their vibrant flavor and natural aroma. Bottled lemon juice may work in a pinch but could result in a less flavorful cake.
2. How do I store this cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Ensure it’s covered to prevent it from drying out.
3. Can I freeze this cake?
Yes, the cake can be frozen. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be stored for up to 2 months. Thaw it in the refrigerator overnight before serving.
4. What can I do if my cake turns out too dense?
Dense cakes are often a result of overmixing the batter or using expired baking powder. Be gentle when folding in the flour, and check the freshness of your leavening agent before baking.
5. How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter or cooking spray, and dust it lightly with flour. Alternatively, you can line the bottom with parchment paper for extra security.
Conclusion
The Lemon Zest Cake is a true testament to how simple ingredients can come together to create a dessert that’s bursting with flavor. Its moist texture and tangy-sweet taste make it a hit for any occasion. Whether you’re baking for a family gathering, a casual tea party, or just for yourself, this cake is guaranteed to brighten your day with its fresh, citrusy goodness. Enjoy every bite!