This is the best Lemon cake recipe you will ever try. It’s moist, got the perfect lemony taste and a lovely texture. This cake is perfect for tea time snack or lazy weekend binge!
Some of the ingredients used in this recipe are
Ingredients for the cake batter
120ml Whole milk
60ml Vegetable oil (¼ cup)
30g Unsalted butter (2 tbsp 1 tsp), room temperature
150g White sugar (¾ cup)
2 Eggs, room temperature
1 tsp Vanilla extract
165g Plain flour (1 ⅓ cup)
2 tsp Baking powder
Pinch of salt
Zest of 1/2 lemon
Lemon syrup
80-100ml Lemon juice, depending on how lemony you like it.
40-50 g White sugar or as per taste
Lemon icing
50gm Icing/powdered sugar (1 cup)
1 tbsp Lemon juice, approx.
Directions
1.Preheat the oven to 180C. Line a 9 x 5 inch loaf tin with baking paper
2.Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
3.Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined
4.Combine flour, baking powder, and salt together in a medium-sized bowl, and whisk to combine
5.Add half the flour mix to the butter mix and beat until just combined
6.Add the milk, followed by the rest of the flour and lemon zest, beat until just combined
7.Transfer the batter to the cake tin and bake for 35-40 mins, or until an inserted toothpick emerges clean
8.Set aside as you make the lemon syrup
Lemon syrup
1.Combine the lemon juice and sugar in a small saucepan, and heat until the sugar has completely dissolved.
2.Use a skewer to poke holes all over the surface of the cake.
3.Pour the warm lemon syrup over the warm loaf cake
4.Set aside to cool and soak for 30 minutes
Lemon icing
1.Combine the lemon juice and sugar together in a large bowl, whisk until smooth
2.Add more lemon juice if the icing is too thick, and add more. sugar if it is too runny
3.Drizzle over the cooled cake and set aside for 30 minutes. Enjoy.
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