Directions:
1. Making the Cake Batter:
- Preheat your oven to 320°F (160°C). Grease a cake pan with butter and dust with flour, ensuring the cake releases easily after baking.
- In a large bowl, beat the eggs with the sugar and a pinch of salt until the mixture is light and airy. This step is important as it helps to create a fluffy cake.
- Stir in the melted butter and lemon zest. Make sure the butter is not too hot, as you don’t want to scramble the eggs. The zest adds a refreshing lemony fragrance that will permeate the cake.
- In a separate bowl, sift together the flour and baking powder. Sifting helps to remove lumps and ensures an even distribution of the baking powder.
- Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. Overmixing can lead to a dense cake, so stir until just combined.
- Add the milk and stir until the batter is smooth and well combined.
2. Baking the Cake:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 50 minutes. To check if the cake is done, insert a toothpick into the center—if it comes out clean or with just a few crumbs, the cake is ready.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
3. Preparing the Lemon Soak:
- While the cake is baking, prepare the lemon soak. In a small bowl, whisk together the freshly squeezed lemon juice and powdered sugar until the sugar is fully dissolved. This simple syrup will add moisture and enhance the lemon flavor of the cake.
- Once the cake is out of the oven, use a toothpick or skewer to poke small holes all over the top. This allows the lemon soak to penetrate the cake, ensuring that each bite is full of lemony goodness.
- Pour the lemon soak evenly over the warm cake, letting it seep into the holes. The soak will absorb into the cake, making it incredibly moist and flavorful.
4. Finishing Touches:
- Allow the cake to cool completely before serving. As it cools, the flavors will meld together, and the cake will firm up, making it easier to slice.
- For an extra burst of flavor, consider drizzling a simple lemon glaze over the top or dusting the cake with powdered sugar. You can also garnish with fresh berries or a bit of additional lemon zest for a pop of color.
Serving Suggestions:
This Lemon Zest Cake is a versatile dessert that pairs wonderfully with a variety of accompaniments. Serve it with a scoop of vanilla ice cream for a refreshing summer treat or with a dollop of whipped cream for added richness. For a special touch, garnish with fresh mint leaves or a scattering of blueberries, raspberries, or strawberries. This cake is ideal for brunches, afternoon tea, or as a light dessert to finish off a meal.
Recipe Tips:
- Zest Wisely: When zesting lemons, be careful to avoid the bitter white pith beneath the yellow skin. Use a microplane or fine grater for the best results.
- Milk Substitutes: If you don’t have whole milk on hand, you can use buttermilk or even a non-dairy milk alternative. Just be aware that this may slightly alter the texture of the cake.
- Lemon Lovers: For those who crave an even more intense lemon flavor, add a teaspoon of lemon extract to the batter. This will enhance the citrusy notes without making the cake overly tart.
Health Benefits:
Lemons are not only delicious but also packed with Vitamin C, which is essential for a healthy immune system. The eggs in the cake provide a good source of protein, and while this cake is a treat, it’s nice to know that it contains some beneficial nutrients. Enjoying a slice of this cake with fresh fruit can also increase your intake of vitamins and antioxidants.
Storage and Freezing:
To keep your Lemon Zest Cake fresh, store it in an airtight container at room temperature for up to three days. If you prefer to refrigerate the cake, it will keep for up to five days, though you should allow it to come to room temperature before serving to enjoy its full flavor. This cake also freezes well—wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It will keep for up to three months. To serve, simply thaw the cake at room temperature.
Why You’ll Adore This Recipe:
This Lemon Zest Cake is a harmonious blend of sweet and tangy flavors, making it a crowd-pleaser for any occasion. The lemon soak ensures that the cake stays moist, while the zest adds a burst of freshness that complements the buttery crumb. It’s an easy-to-make dessert with simple ingredients, yet the result is an impressive cake that tastes as good as it looks. Whether you’re a fan of citrus or just looking for a new recipe to try, this cake is sure to become a staple in your baking repertoire.
Conclusion:
If you’re looking for a dessert that’s both refreshing and satisfying, this Lemon Zest Cake is a fantastic choice. The combination of a soft, buttery cake with a tangy lemon soak creates a delightful treat that’s perfect for any occasion. With its bright citrus flavor and moist texture, this cake is sure to be a hit with everyone who tries it. Enjoy it on its own, with a cup of tea, or dressed up with your favorite toppings—however you serve it, this Lemon Zest Cake is a winner every time.
Source of the picture : Barbara O’Neill Lectures
