Description
Luscious summer lemon cake brings Mediterranean sunshine to your dessert table. Zesty citrus notes dance with delicate crumb, creating a refreshing treat perfect for warm afternoons when you crave something light and irresistible.
Ingredients
Scale
Main Ingredients:
- 4 eggs (200 g or 7.05 oz)
- 200 g (7.05 oz) granulated sugar
- 200 g (7.05 oz) all-purpose flour
- 130 g (4.59 oz) melted butter
Flavoring Ingredients:
- 3 g (1 teaspoon) baking powder
- Zest of 2 lemons
- 70 g (2.47 oz) heavy cream
- Juice of 1 lemon
Syrup Ingredients:
- 30 g (1.06 oz) granulated sugar
- 30 g (1.06 oz) water
- Juice of 1 lemon
Instructions
- Whisk sugar, eggs, and lemon zest vigorously until the mixture transforms into a pale, frothy consistency with a light, airy texture.
- Integrate cooled melted butter, heavy cream, and fresh lemon juice, blending thoroughly to create a smooth, unified mixture.
- Gently fold in flour and baking powder, stirring carefully to maintain the delicate air bubbles and prevent dense texture.
- Transfer the silky batter into a prepared loaf pan, ensuring even distribution and smooth surface.
- For an enhanced golden crust, trace a delicate line of melted butter through the center of the batter.
- Position the pan in a preheated oven and bake until the cake develops a golden exterior and a knife emerges cleanly when inserted.
- Meanwhile, craft a zesty syrup by rapidly heating the designated ingredients in a small saucepan until they reach a rolling boil.
- Immediately after removing the cake, generously brush the hot syrup across all surfaces, allowing deep flavor penetration.
- Allow the cake to rest on a cooling rack, letting the syrup permeate and intensify the moisture.
- While still warm, carefully envelop the cake in plastic wrap to seal in its luscious, tender qualities, recognizing that the flavors will mature and deepen overnight.
Notes
- Zest lemons carefully to capture the bright, aromatic oils without including the bitter white pith beneath the yellow skin.
- Ensure butter is fully cooled before mixing to prevent scrambling the eggs and maintain a smooth, silky batter texture.
- Use room temperature eggs for better incorporation and smoother mixing, which helps create a lighter, more even cake crumb.
- Check cake doneness by inserting a knife or toothpick in the center – it should come out clean with just a few moist crumbs.
- Brush the hot syrup generously while the cake is warm to help it absorb maximum flavor and keep the cake incredibly moist.
- Wrap the cake in plastic wrap while still warm to lock in moisture, allowing flavors to develop and intensify overnight.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 368
- Sugar: 26g
- Sodium: 85mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 98mg