If you’re a fan of lemon, this moist and super easy lemon cake is perfect for you. It’s so soft in the mouth that it’s a delight at snack time.
Lemon cake is one of my favorite cakes that I make very often. This is a classic cake like the marble cake that everyone loves.
It’s super light and fluffy, and the lemon gives it a slightly tangy flavor and freshness. It’s obviously a classic cake, but it’s so good, melting and very moist, ideal for a snack. Lemon lovers will be delighted.
Soft lemon cake
This homemade lemon pound cake is well-flavored, quick and easy to make, and once tried, it won’t leave your breakfast or snack table.
It’s a big size, so don’t be surprised about how much sugar is needed. You can reduce the sugar, but not too much, otherwise the acidity of the lemon will take over and you won’t get a cake as puffy as mine and maybe compromise the right balance between tangy and sweet flavor.
This cake is a must-have as a home’s culinary and has been widely tested by my subscribers on facebook and on my youtube channel. I’ve had nothing but positive feedback, which you can read in the comments below the video.
You’ll need basic ingredients to make this cake. Nothing you don’t already have in your fridge. I’m often asked why I use oil and not butter. Oil, unlike butter, makes a much softer, lighter and airy texture.
It remains soft much longer. Even if you keep it in the fridge, the lemon cake stays super moist, whereas with butter it won’t. As the butter solidifies (congeals), it makes the crumb less supple.
Table of Contents
Recipe on video
Is it absolutely necessary to soak it?
Not at all for this cake. It is very soft even without the syrup. Syrup adds softness and pep, but is not essential. If sugar bothers you, you can do without it.
easy and moist lemon cake
Ingredients :
NB : Find the printable recipe card at the end of the article.
For a 30/11 cm loaf pan (12/4 in )
- 5 large eggs or 6 medium eggs
- 265 g (9.3 oz ) granulated sugar
- 170 ml (6 oz )vegetable oil
- 2 bags baking powder (14 g in all ) (0.5 oz)
- 2 tablespoons lemon zest
- 70 ml (2.45 oz) lemon juice
- 315 g (11 oz ) flour
For the soaking syrup
- 20 ml (0.7 oz ) lemon juice
- 2 teaspoons lemon zest
- 50 ml (1.7 oz) water
- 3 tablespoons sugar
Preparation steps :
Preheat oven to 170°C (340°F)
Beat the eggs with the sugar using an hand mixer until they turn pale. Add the oil while continuing to beat, then incorporate the lemon zest and juice.
Add the sifted flour and baking powder without stopping beating Mix well
Pour it in a buttered loaf pan, with a strip of parchment paper at the bottom to facilitate its unmoulding.
Put it in the oven and bake for around 50 min to 1 hr, check for the baking with a skewer, pricked through the center should come out dry.
Syrup for soaking
(optional, but gives it a tangy taste)
To be prepared while the cake is baking
Bring the juice, water, sugar and lemon zest to the boil. Let it boil a few times to melt the sugar.
Leave to cool down completely and then soak the warm cake in .
Strain through a sieve to remove the zest.
Immediately after removing the cake from the oven, pour over the cold syrup into the loaf cake.
Let the cake absorb the syrup for 5 minutes, then turn out onto a wire rack.
I hope you enjoy this recipe for lemon cake, a very moist lemon pound cake, and that you’ll will be excited to make it.
See more lemon recipes:
Moist lemon cake recipe
EQUIPEMENTS
INGREDIENTS
- For a 30/11 cm loaf pan (12/4 in )
- 5 large eggs or 6 medium eggs
- 265 g (9.3 oz ) granulated sugar
- 170 ml (6 oz )vegetable oil
- 2 bags baking powder (14 g in all ) (0.5 oz)
- 2 tablespoons lemon zest
- 70 ml (2.45 oz) lemon juice
- 315 g (11 oz )flour
For the soaking syrup
- 20 ml (0.7 oz )lemon juice
- 2 teaspoons lemon zest
- 50 ml (1.7 oz) water
- 3 tablespoons sugar
PREPARATION
- Preheat oven to 170°C (340°F)
- Beat the eggs with the sugar using an hand mixer until they turn pale. Add the oil while continuing to beat, then incorporate the lemon zest and juice.
- add the sifted flour and baking powder without stopping beating. Mix well.
- Pour it in a buttered loaf pan, with a strip of parchment paper at the bottom to facilitate its unmolding.
- Put it in the oven and bake for around 50 min to 1 hr, check for the baking with a skewer, pricked through the center should come out dry.
Syrup for soaking (optional, but gives it a tangy taste)
- To be prepared while the cake is baking
- Bring the juice, water, sugar and lemon zest to the boil.
- Let it boil a few times to melt the sugar.
- Leave to cool down completely and then soak the warm cake in.
- Strain through a sieve to remove the zest.
- Immediately after removing the cake from the oven, pour over the cold syrup into the loaf cake.
- Let the cake absorb the syrup for 5 minutes, then turn out onto a wire rack.
- I hope you enjoy this recipe for lemon cake, a very moist lemon pound cake, and that you'll will be excited to make it.
Thank you for your visit to my blog and your comments.