Description
This Moist Lemon Loaf Cake with Lemon Syrup is a delightful dessert featuring a tender crumb infused with fresh lemon zest and juice. The cake is baked to golden perfection and then soaked with a warm, tangy lemon syrup that makes it irresistibly moist and flavorful. Perfect for lemon lovers, it offers a bakery-style texture and a bright citrus punch in every bite, ideal for afternoon tea or a light dessert.
Ingredients
Scale
For the Lemon Loaf Cake
- 2 large lemons (zest and juice)
- ¾ cup granulated sugar (150g)
- 4 large eggs
- 1½ cups all-purpose flour (190g)
- â…“ cup cornstarch (40g)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sour cream (120g)
- ½ cup butter, melted and slightly cooled (120g)
For the Lemon Syrup
- ¼ cup water (60ml)
- 3½ tablespoons fresh lemon juice (50ml)
- 4 tablespoons granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C fan). Grease and lightly flour a loaf pan to ensure the cake doesn’t stick.
- Prepare Lemon Sugar: Wash the lemons in hot water. Finely zest them, then rub the zest into the sugar using your fingers until the sugar feels slightly damp and emits a strong lemon aroma.
- Beat Eggs and Sugar: Add the eggs to the lemon sugar mixture and beat for 2–3 minutes until the mixture turns pale and slightly fluffy, incorporating air for a light texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Sour Cream and Butter: Stir the sour cream and melted butter together until well combined.
- Incorporate Ingredients: Add the dry ingredients and the butter mixture alternately to the egg mixture, mixing just until combined. Avoid overmixing to keep the batter light and tender.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Make the Lemon Syrup: While the cake is baking, combine water, lemon juice, and sugar in a small saucepan. Heat gently while stirring until the sugar fully dissolves. Let it simmer for 1–2 minutes, then keep warm.
- Soak the Cake: As soon as the cake is out of the oven, poke holes all over the top using a skewer or toothpick. Slowly spoon the warm lemon syrup over the hot cake, a little at a time, allowing it to soak in before adding more. This step makes the cake exceptionally moist and tender.
- Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, remove the cake and optionally dust with powdered sugar or drizzle with a simple lemon icing made from lemon juice and icing sugar for extra zest and sweetness.
Notes
- Ensure the butter is melted but slightly cooled before mixing with sour cream to avoid curdling.
- Do not overmix the batter to maintain a light, fluffy texture.
- Poking holes in the cake before pouring syrup helps the syrup penetrate deeply for maximum moisture.
- The lemon zest is key to enhancing the lemon flavor – do not skip zesting or substitute with lemon extract for the best taste.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- For a dairy-free version, substitute sour cream with full-fat coconut yogurt and butter with a plant-based alternative.
