Lemon Zest Cake Recipe

Lemon Zest Cake Recipe

Ingredients:

• Eggs: 3 large
• Sugar: 90 grams (½ cup)
• Salt: a pinch
• Lemon Zest: from 2 lemons
• Butter: 170 grams (6 oz, 8 tablespoons), melted
• Flour: 200 grams (1 cup plus ⅓ cup)
• Baking Powder: 15 grams (3 teaspoons)
• Milk: 2 tablespoons

For the Lemon Soak:

• Lemon Juice: 75 milliliters (2.5 fluid ounces)
• Powdered Sugar: 100 grams (3.5 ounces)

Preparation:

1. Preparing the Batter:

1. Preheat the oven to 160°C (320°F).
2. In a large mixing bowl, beat the eggs, sugar, and a pinch of salt until the mixture is pale and fluffy.
3. Incorporate the melted butter and lemon zest, mixing until well combined.
4. Sift the flour and baking powder together, then gently fold them into the egg mixture until just combined.
5. Add the milk and stir to achieve a smooth batter.
6. Grease and flour a cake pan, then pour in the batter, spreading it evenly.
7. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.

2. Preparing the Lemon Soak:

1. While the cake bakes, combine the lemon juice and powdered sugar, stirring until the sugar is fully dissolved.
2. Once the cake is baked, remove it from the oven and, while still warm, use a toothpick to poke small holes across the surface.
3. Gradually pour the lemon soak over the cake, allowing it to be fully absorbed.
4. Cover the cake with plastic wrap and let it cool completely.

Serving Suggestions:

• Enhance the flavor by serving the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
• For added color and freshness, garnish with fresh berries or additional lemon zest.

Recipe Tips:

• Ensure the melted butter is slightly cooled before adding it to the batter to avoid curdling.
• For a more intense lemon flavor, a drop of lemon extract can be added to the batter.

Health Benefits:

• Lemons are rich in antioxidants and vitamin C.
• The eggs provide additional protein and structure to the cake.

Nutritional Information (per serving):

• Calories: Approximately 220
• Protein: 3 grams
• Sugar: 30 grams
• Fat: 10 grams
• Fiber: 1 gram

Storage:

• The cake can be stored in an airtight container at room temperature for up to 3 days.
• Alternatively, refrigerate for up to 5 days. Allow the cake to return to room temperature before serving.

Why You’ll Love This Recipe:

• The cake offers a delightful balance of tart lemon flavor and sweet, buttery richness.
• The lemon soak ensures a moist and tender texture with every bite.
• It’s easy to prepare with simple ingredients, making it perfect for both everyday treats and special occasions.

Frequently Asked Questions:

1. Can I substitute lime for lemon?

Yes, you can substitute lime for a different citrus flavor.

2. Is it okay to use all-purpose flour instead of cake flour?

Yes, but note that the cake may have a slightly denser texture.

3. What can I use instead of powdered sugar for the soak?

Granulated sugar can be used, though it may not dissolve as smoothly.

4. Can I make this cake gluten-free?

Absolutely. Substitute the flour with a gluten-free flour blend.

5. Is the cake too sweet?

You can adjust the sugar in both the batter and the lemon soak to your preference.

6. Can I add poppy seeds to the batter?

Yes, poppy seeds will add texture and a slight nutty flavor.

7. What if the cake sticks to the pan?

Ensure the pan is well-greased and floured, or line it with parchment paper for easy removal.

8. Can I use a different type of sugar in the batter?

Brown sugar can be used for a richer flavor, though it will affect the color.

9. What type of cake pan is best?

This recipe works well in a loaf pan or a round cake pan.

10. Can I freeze the cake?

Yes, the cake can be frozen for up to three months. Wrap it securely in plastic wrap and foil, and allow it to thaw at room temperature before serving.