Prepare the Batter:
Preheat your oven to 160°C (320°F).
In a large mixing bowl, beat the eggs with the sugar and a pinch of salt until the mixture is light and fluffy.
Add the zest of two lemons and the melted butter. Mix well.
Sift together the flour and baking powder, then fold into the egg mixture.
Add the milk and mix until the batter is smooth.
Bake:
Pour the batter into a greased and floured cake pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Lemon Soak:
While the cake is baking, mix the lemon juice with the powdered sugar until fully dissolved.
Soak the Cake:
Once the cake is done baking, remove it from the oven and immediately poke small holes all over the top with a toothpick.
Pour the lemon soak over the hot cake, allowing it to absorb fully.
Cover the cake with cling film and leave it to cool completely.
Serving Suggestions:
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnish with fresh berries or a sprinkle of extra lemon zest for a burst of color.
Cooking Tips:
Ensure the butter is fully melted and slightly cooled before mixing it into the batter.
For an extra lemony flavor, add a bit of lemon extract to the batter.
Nutritional Benefits:
Lemons: Provide vitamin C and antioxidants.
Eggs: Add protein and structure to the cake.
Dietary Information:
Vegetarian: Yes
Nut-Free: Yes
Nutritional Facts (per slice):
Calories: 220
Protein: 3g
Carbohydrates: 30g
Fat: 10g
Fiber: 1g
Storage:
Store the cake in an airtight container at room temperature for up to 3 days.
Can be refrigerated for up to 5 days. Bring to room temperature before serving.
Why You’ll Love This Recipe:
Bright, fresh lemon flavor in every bite.
Moist and tender texture, thanks to the lemon soak.
Simple ingredients and easy preparation.
Perfect balance of sweetness and tanginess.
FAQ:
1. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.
2. How can I tell if the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
3. Can I add poppy seeds to this recipe?
Yes! Adding about 1-2 tablespoons of poppy seeds to the batter can enhance the flavor and add texture.
4. Is there a way to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Adjustments may be needed for moisture.
5. Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the refrigerator before serving.
6. What should I do if I don’t have powdered sugar?
You can make your own powdered sugar by blending granulated sugar in a blender or food processor until fine.
7. Can I add icing instead of a soak?
Absolutely! A simple lemon glaze made from powdered sugar and lemon juice can be drizzled over the cooled cake.
8. How can I make the cake more moist?
Adding a little more butter or using sour cream in place of some of the milk can enhance moisture.
9. Can I use other citrus fruits?
Yes! Oranges or limes can be used in place of lemons for a different flavor profile.
10. How long should I let the cake cool before serving?
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Conclusion
This Lemon Zest Cake is a refreshing and delightful dessert that’s sure to brighten your day. The combination of a soft, buttery cake with the zesty lemon soak creates a perfect harmony of flavors. It’s an ideal choice for anyone who loves citrusy desserts. Enjoy every bite of this moist, flavorful cake—it’s a recipe you’ll want to make again and again!
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