Super moist lemon cake

Super moist lemon cake

Based on 3 ratings
LeaLecker

LeaLecker

Community member

"This moist lemon cake will put a smile on everyone's faces! After baking, the hot cake is soaked in lemon juice. It's my favorite cake ever, all year round!"

Difficulty

Easy 👌
15
min.
Preparation
55
min.
Baking
0
min.
Resting

Ingredients

Servings2
lemons
eggs
41⅔ g
sugar
50 g
flour
pinch
salt
tsp
vanilla extract
33⅓ ml
sunflower oil
33⅓ ml
orange juice
bag
baking powder
MetricImperial

Utensils

fine grater, citrus press, stand mixer with whisk, bundt pan, parchment paper, wooden skewer

  • Step 1/4

    • lemons
    • eggs
    • 41⅔ g sugar
    • fine grater
    • citrus press
    • stand mixer with whisk

    Thoroughly wash lemons. Grate the zest and squeeze out the juice. Set juice aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and eggs until creamy and lightened in color.

  • Step 2/4

    • tsp vanilla extract
    • 50 g flour
    • bag baking powder
    • 33⅓ ml orange juice
    • 33⅓ ml sunflower oil
    • pinch salt

    Add lemon peel and vanilla extract to the egg mixture. Sift flour and baking powder into the mixture. Carefully fold in the dry ingredients. Lastly, add orange juice, sunflower oil and salt and combine.

  • Step 3/4

    • bundt pan
    • parchment paper

    Grease a bundt pan and add the batter into the pan. Bake in a preheated oven at 390°F/200°C for approx. 50-55 min. After approx. 20 min., check the cake and cover with parchment paper if it gets too dark.

  • Step 4/4

    • wooden skewer

    Take the cake out of the oven and pierce with a wooden skewer all over. Soak with fresh lemon juice. This will make the cake very juicy, acidic and moist. Let cool completely. Decorate however you like. I like a simple powdered sugar glaze and edible flowers. Enjoy!

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