Lemon Cake with Syrup
Lemon zest in the batter and a tart syrup poured over the warm cake give this recipe a double dose of citrus — bright and fragrant without being overly sweet. It's an easy cake that tastes even better a day after baking, once the syrup has fully soaked in.
Ingredients
- 3 large eggs
- 1 1/4 cups (250g) sugar
- 1/2 cup (120ml) neutral oil
- 1/2 cup (120ml) whole milk
- Zest of 2 lemons
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- For the syrup: juice of 2 lemons + 1/3 cup (65g) sugar
Instructions
- Preheat the oven to 350°F (180°C) and grease a loaf or bundt pan.
- Whisk the eggs, sugar, and oil together, then whisk in the milk and lemon zest.
- Fold in the flour and baking powder just until combined.
- Pour into the pan and bake for 30-35 minutes, until golden and a toothpick comes out clean.
- For the syrup, warm the lemon juice and sugar together until the sugar dissolves.
- While the cake is still warm, poke holes across the top and pour the syrup over evenly. Let it soak in before slicing.
Tips
- Zest the lemons before juicing them — it's much easier that way.
- Pour the syrup slowly in stages so it has time to absorb instead of pooling and running off.
- This cake tastes even better the next day, once the syrup has fully settled in.
Frequently Asked Questions
Is the cake very tart?
The zest in the batter is mild; the syrup adds a brighter tang, but the sugar keeps it balanced rather than sour.
Can I use bottled lemon juice for the syrup?
Fresh juice is best for flavor, but bottled works in a pinch.
