Description
A moist and flavorful lemon loaf cake made with fresh lemon juice and zest, finished with a tangy lemon soaking syrup for the perfect balance of sweetness and citrus flavor.
Ingredients
Scale
- 4 eggs (at room temperature)
- 150g butter (at room temperature)
- Zest of 2 organic lemons
- Juice of 1 lemon
- 150g sugar
- 150g whole cream
- 240g flour
- 8g baking powder
- 1 pinch of fleur de sel (sea salt)
- For the syrup: 40g sugar
- For the syrup: 40g lemon juice
- For the syrup: 40g water
Instructions
- Combine 40g sugar, 40g lemon juice, and 40g water in a small saucepan to make the soaking syrup.
- Bring the syrup mixture to a boil, then remove from heat and set aside to cool completely.
- Preheat your oven to 170°C (340°F).
- In a large bowl, mix together the sugar and lemon zest, then add the softened butter and cream until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the cream and mix until combined.
- Add the lemon juice and stir gently.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour the batter into a buttered loaf pan.
- Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm (but not hot), poke the surface gently with a toothpick.
- Slowly brush the cooled lemon syrup all over the top, allowing it to absorb completely.
Notes
- All ingredients should be at room temperature for best results.
- Don’t skip the zest as it contains essential oils that give your cake that true lemon flavor.
- Take your time when applying the syrup, allowing each layer to absorb before adding more.
- This lemon cake tastes even better the next day as the flavors have time to develop.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 17g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: lemon cake, lemon loaf, cake au citron, citrus dessert, moist lemon cake, French lemon cake, lemon syrup cake