Description
Silky Italian lemon cake brings zesty sunshine to your dessert table with pure Mediterranean charm. Delicate crumb and bright citrus notes promise a refreshing slice that transports you straight to coastal Italy.
Ingredients
Scale
Main Ingredients:
- 4 large eggs (200g)
- 200g (7 ounces) all-purpose flour
- 200g (7 ounces) granulated sugar
- 130g (4.6 ounces) melted butter
Flavor Enhancers:
- 1 teaspoon (3g) baking powder
- Zest from 2 lemons
- 70g (2.5 ounces) heavy cream
- Juice from 1 lemon
Syrup:
- 30g (1 ounce) granulated sugar
- 30g (1 ounce) water
- Juice from 1 lemon
Instructions
- Energize the oven to 165°C (330°F), positioning the rack in the center for even heat distribution.
- Whisk granulated sugar, whole eggs, and freshly grated lemon zest in a large mixing bowl for approximately 2 minutes until the mixture transforms into a pale, airy, and slightly foamy consistency.
- Introduce cooled, thoroughly melted unsalted butter, full-fat heavy cream, and freshly squeezed lemon juice to the egg mixture, blending for an additional minute until smooth and homogeneous.
- Sift together all-purpose flour and baking powder, then delicately fold into the liquid ingredients, ensuring no dry pockets remain while maintaining the batter’s delicate texture.
- Transfer the velvety batter into a meticulously prepared 25 x 8 x 8 centimeters (10 x 3 x 3 inches) loaf pan, either generously greased and dusted with flour or lined with parchment paper.
- For an enhanced golden crust, optionally trace a delicate line of melted butter or small butter fragments lengthwise through the batter’s center.
- Position the pan in the preheated oven and bake for approximately 50-55 minutes, or until a slender knife inserted into the cake’s core emerges completely clean.
- Simultaneously, prepare the syrup by combining ingredients in a compact saucepan, bringing to a rapid boil and allowing the mixture to reduce slightly.
- Once removed from the oven, transfer the cake to a cooling rack and immediately brush with the piping hot syrup, ensuring thorough and even coverage on all surfaces.
- Allow the cake to rest and absorb the syrup for 20 minutes, then carefully envelop in plastic wrap while still warm to lock in moisture.
- For optimal flavor development, let the cake sit overnight, as its taste and texture substantially improve with resting time.
Notes
- Achieve a perfectly moist texture by brushing hot syrup over the freshly baked cake while it’s still warm.
- Use room temperature eggs and butter for smoother mixing and better cake consistency.
- Zesting lemons requires a light touch to capture only the bright yellow outer layer, avoiding the bitter white pith underneath.
- Store the cake wrapped in plastic while slightly warm to lock in moisture and enhance flavor development overnight.
- Check cake doneness by inserting a knife in the center – it should come out clean with no raw batter clinging to it.
- Optional butter line down the center creates a beautiful golden crust and adds extra richness to the cake’s appearance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 95 mg