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Moist Lemon Loaf Cake with Lemon Syrup Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Moist Lemon Loaf Cake with Lemon Syrup is a delightful, tangy treat perfect for any lemon lover. Infused with fresh lemon zest and juice, the cake is tender and fluffy, thanks to a balanced blend of sour cream, butter, and eggs. A fragrant lemon syrup soaked into the warm cake gives it an irresistibly moist texture and bright citrus flavor that mimics the delicious quality of bakery-style lemon cakes.

Ingredients

Scale

Cake Ingredients

  • 2 large lemons (zest + juice)
  • ¾ cup granulated sugar (150g)
  • 4 large eggs
  • 1½ cups all-purpose flour (190g)
  • â…“ cup cornstarch (40g)
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup sour cream (120g)
  • ½ cup butter (melted and slightly cooled) (120g)

Lemon Syrup

  • ¼ cup water (60ml)
  • 3½ tablespoons fresh lemon juice (50ml)
  • 4 tablespoons granulated sugar

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C fan). Grease and lightly flour a loaf pan to prevent sticking.
  2. Prepare Lemon Sugar: Wash lemons in hot water and finely zest them. Rub the zest into the granulated sugar using your fingers until the sugar feels slightly damp and emits a strong lemon aroma.
  3. Mix Eggs and Sugar: Add the eggs to the lemon-scented sugar and beat vigorously for 2–3 minutes until the mixture is pale and slightly fluffy.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt thoroughly.
  5. Mix Wet Ingredients: Stir the sour cream and melted butter together until well combined.
  6. Incorporate Ingredients: Alternately add the dry ingredients and the butter mixture to the egg mixture. Mix gently and just until combined, avoiding overmixing to keep the cake tender.
  7. Pour Batter: Transfer the batter into the prepared loaf pan and smooth the top for even baking.
  8. Bake Cake: Bake for 45–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Prepare Lemon Syrup: While the cake bakes, pour water, fresh lemon juice, and sugar into a small saucepan. Heat gently, stirring until the sugar dissolves completely.
  10. Simmer Syrup: Let the syrup simmer for 1–2 minutes, then keep it warm.
  11. Poke Cake Holes: Immediately after removing the cake from the oven, poke holes all over the top using a skewer or toothpick to allow the syrup to soak in better.
  12. Soak Cake: Slowly spoon the warm lemon syrup over the hot cake, a little at a time, letting it absorb fully before adding more syrup. This step infuses moisture and enhances flavor.
  13. Cool and Finish: Let the cake cool completely in the pan. Once cooled, remove from the pan and dust with powdered sugar or drizzle with a simple lemon icing made from lemon juice and icing sugar for extra sweetness and presentation.

Notes

  • Using fresh lemon zest and juice is crucial for authentic lemon flavor.
  • Be careful not to overmix the batter to maintain a light and airy texture.
  • Allow the syrup to soak thoroughly into the cake for maximum moistness.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, substitute sour cream and butter with plant-based alternatives.

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Find it online: https://socialfoodrecipes.com/moist-lemon-loaf-cake-with-lemon-syrup-recipe/