Moist Lemon Loaf Cake with Lemon Syrup Recipe

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If you’re on the lookout for a dessert that perfectly balances zingy freshness with tender, melt-in-your-mouth texture, the Moist Lemon Loaf Cake with Lemon Syrup Recipe is your new best friend in the kitchen. Bursting with vibrant lemon flavor from zest to syrup, this cake is delightfully moist and tender, making every bite a refreshing celebration. Whether you’re baking for a special occasion or simply because you deserve a sweet lemony treat, this recipe will quickly become a staple that brightens up any day with its sunny charm.

Ingredients You’ll Need

Don’t be intimidated by the simplicity here—each ingredient plays a crucial role in crafting the perfect lemon loaf. From the fresh lemons offering that bright citrus punch to the sour cream ensuring incredible moistness, every element combines to create a harmonious texture and flavor you’ll love.

• 2 large lemons (zest + juice): Fresh zest and juice provide the essential lively lemon flavor and aroma that defines the cake.
• ¾ cup granulated sugar (150g): Rubbing the zest into the sugar intensifies the citrus note and enhances sweetness.
• 4 large eggs: Eggs add structure and a tender crumb to the cake.
• 1½ cups all-purpose flour (190g): The base of the batter, giving the cake its shape and softness.
• ⅓ cup cornstarch (40g): Helps lighten the texture for a delicate crumb.
• 1½ teaspoons baking powder: Leavening agent to make the loaf rise beautifully.
• ¼ teaspoon salt: Balances the sweetness and enhances the lemon’s brightness.
• ½ cup sour cream (120g): Adds richness and keeps the cake incredibly moist.
• ½ cup butter (melted and slightly cooled) (120g): Brings buttery flavor and tender crumb to the loaf.
• ¼ cup water (60ml): Part of the lemon syrup, essential for soaking the cake.
• 3½ tablespoons fresh lemon juice (50ml): Pours vibrant citrus into the syrup for that signature zing.
• 4 tablespoons granulated sugar: Sweetens the syrup, melding with the lemon for a shiny glaze.

How to Make Moist Lemon Loaf Cake with Lemon Syrup Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 325°F (160°C fan). Grease your loaf pan and dust it lightly with flour to ensure the cake releases effortlessly after baking. This setup is crucial for that picture-perfect slice later on.

Step 2: Zest and Infuse Sugar

Wash your lemons with hot water and zest them finely. Here’s a little chef’s tip: rub the zest into the sugar with your fingers until it feels slightly damp and fragrant—this step really unlocks the oils and elevates the lemon aroma in your cake.

Step 3: Beat Eggs with Lemon-Infused Sugar

Combine the eggs with your lemon-scented sugar, beating for 2 to 3 minutes until the mixture is pale and fluffy. This introduces air for a lighter loaf and ensures your cake has a beautiful crumb.

Step 4: Whisk Dry Ingredients Together

In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisking these together ensures even distribution of leavening and salt, keeping every bite consistent.

Step 5: Mix Sour Cream and Butter

Stir together the sour cream and melted butter, allowing the fat and moisture to blend smoothly for an extra tender cake.

Step 6: Combine the Batter

Add the dry ingredients and the butter-sour cream mixture into the egg mixture alternately, folding gently until just combined. Avoid overmixing to prevent a dense texture.

Step 7: Bake the Cake

Pour your batter into the prepared loaf pan, smoothing the surface. Bake for 45 to 55 minutes until a toothpick inserted through the center comes out clean. Your kitchen will smell heavenly by now!

Step 8: Prepare the Lemon Syrup

While the cake bakes, mix water, lemon juice, and sugar in a small saucepan. Heat gently, stirring until all sugar dissolves. Let it simmer for 1 to 2 minutes to concentrate the flavors, then keep the syrup warm.

Step 9: Soak the Cake with Lemon Syrup

Once the cake is out of the oven, quickly poke holes all over the top with a skewer or toothpick. Slowly spoon the warm syrup over the cake in small amounts, allowing it to soak in. This step is magic—it’s what makes your Moist Lemon Loaf Cake with Lemon Syrup Recipe so irresistibly tender and full of bright flavor.

Step 10: Cool and Finish

Let the cake cool completely in the pan so it can absorb the syrup fully. Then, gently remove it and dust with powdered sugar or drizzle with a simple lemon icing for an extra zingy finish.

How to Serve Moist Lemon Loaf Cake with Lemon Syrup Recipe

Garnishes

A little goes a long way when garnishing. Fresh lemon slices, thinly shaved lemon zest, or a light dusting of powdered sugar bring a fresh, vibrant look that matches the cake’s flavor beautifully.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a tangy Greek yogurt drizzle. These sides balance the tartness and add extra creaminess to each forkful.

Creative Ways to Present

For a special touch, slice your loaf and serve on a beautiful platter adorned with fresh mint leaves and edible flowers. You can even stack thin slices with a smear of lemon curd between layers for an elegant mini dessert tower.

Make Ahead and Storage

Storing Leftovers

Keep your leftover lemon loaf tightly wrapped in plastic wrap or stored in an airtight container at room temperature. It stays moist and flavorful for up to three days—perfect for leisurely snacking or unexpected guests.

Freezing

This cake freezes beautifully! Wrap it securely in plastic wrap and aluminum foil, then freeze for up to two months. Thaw overnight in the fridge before serving, and you’ll get that fresh-from-the-oven taste any time.

Reheating

If you want to enjoy it warm, pop slices in the microwave for about 15 seconds or briefly heat in a low-temp oven. The lemon syrup will bloom again, refreshing that incredible moistness and citrus zing.

FAQs

Can I use lemon extract instead of fresh lemons?

While lemon extract can add flavor, fresh lemon zest and juice contribute essential freshness and natural oils that make the Moist Lemon Loaf Cake with Lemon Syrup Recipe truly vibrant and lush. Fresh lemons are highly recommended for the best result.

What can I substitute for sour cream?

If you don’t have sour cream, plain Greek yogurt is a fantastic substitute that will still keep your cake moist and tender without compromising the texture.

Is it okay to use regular oven temperature instead of fan setting?

Absolutely! If you don’t have a fan oven, bake at 325°F (163°C). Just keep an eye on the time as it might take a little longer to bake through.

How do I know when the cake is done?

Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with a few moist crumbs but no wet batter, your cake is perfectly baked.

Can I make this recipe gluten-free?

You can try using a gluten-free flour blend and ensure your baking powder is gluten-free. The texture might vary slightly, but it’s a great option for those avoiding gluten.

Final Thoughts

This Moist Lemon Loaf Cake with Lemon Syrup Recipe is truly one of those delightful desserts that feels like a warm hug on a plate. Its perfect combination of bright citrus flavor and tender, moist crumb makes it a crowd-pleaser every single time. I can’t wait for you to try it out, share it with loved ones, and perhaps even make it a new tradition in your baking repertoire. Here’s to sweet moments and sunny flavors ahead!

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