A moist lemon cake with tangy lemon syrup poured over to add extra citrus flavour to the cake.

Add some lemon zest on top and you have a moist, refreshing cake just waiting to be enjoyed by everyone.

A simple single-layer snacking cake to serve any time of the day.

lemon cake with lemon zest over the single layer cake.

One bowl of lemon cake, you will love.

Lemon juice, syrup and zest are the main key ingredients that turn this cake into a tangy dessert.

You’ll love this lemon cake recipe for the ease in which it comes together in a single bowl.

If you are really in a hurry, your morning coffee and a piece of this tart cake can be a quick breakfast. no frosting to make you feel guilty as you munch on a cake early morning.

Bake, wrap it up pretty and make it a homemade gift.

lemon cake with a lemon drizzle over it and lemon zest.

tips to bake this easy lemon cake recipe.

Have all your ingredients at room temperature.
Measure and weigh the ingredients to the exact quantities.
Sift flour with baking powder and baking soda to evenly distribute them.
Use fresh lemon juice and zest for best results.
Cover the bottom of the pan with parchment paper, this will allow the cake to detach from the baking pan easily.
Once the cake is baked, let the cake cool for at least 15-20 minutes before inverting the cake onto a cooling rack.
You will be making extra lemon syrup, use as needed. avoid adding too much as you want the cake to be moist with the syrup not soggy.
Once cooled, I like to refrigerate the cake for 15 minutes this allows the cake to soak in the syrup and let the cake settle. this part is optional.

Utensils and appliances needed

Medium-sized bowls to hold the ingredients.
Measuring spoons
Kitchen scale
Spatula
Lemon zester
Hand held mixer
Large bowl to mix the batter.
9″ round baking pan
Parchment paper/baking paper
Oven

More lemon recipes

More cake recipes

RECIPE DIFFICULTY- LITTLE CARE NEEDED

Ingredients to make the lemon cake

The ingredients mentioned below use standard measuring cups and spoons

200g(3/4 cups) of softened butter

200g(1 cup)of granulated sugar

3 whole eggs

200g(1 and 1/4 cups)of plain flour

2 teaspoons of baking powder

1/4 teaspoon of baking soda

2 teaspoons of lemon zest(1 teaspoon for the batter and rest as garnish)

5 tablespoons of lemon juice

118ml(1/2 a cup)of buttermilk(add 1 tablespoon vinegar to the milk, let it sit for 5-10 minutes to make buttermilk)

To make the lemon syrup

3 tablespoons of lemon juice

4 tablespoons of sugar

1/4 cup water

How to make easy lemon cake

Butter and cover the bottom of the 9″ pan with parchment/baking paper. set aside.

Sift flour, baking powder, baking soda, and salt into a bowl. set aside.

Add the softened butter, and sugar to a bowl.

Use a handheld mixer to cream both the ingredients over medium speed until you have a smooth, fluffy mixture.

Add one egg at a time to the mixture and combine the eggs with the cream.

I tend to use the mixer only to mix in the first egg and then use a spatula for the other two.

This allows me to keep the mixing to a minimum.

Add the lemon juice and zest to the mixture.

Alternately add flour and buttermilk to the batter(when alternating these two ingredients, begin with flour and end with flour).

Preheat oven to 170C/330F.

Combine until you have a smooth batter, and pour the mixture into the baking pan.

Tap the baking pan lightly over a surface a few times to remove air bubbles.

Smooth out the top with a spatula or spoon.

Bake for 35-45 minutes. check the cake at the 30-minute mark by inserting a skewer in the cake, if it comes out clean, your cake is ready or continue to bake more within the allocated time.

Remove from the oven and let it cool for 15 minutes before transferring it onto a cooling rack.

While the cake cools, make the lemon syrup.

Making the lemon syrup for the cake

Add the sugar, lemon juice, and water into a saucepan.

Stir over low-medium heat until you have a syrup, this would probably take about 15 minutes.

Once you have a thick syrup which is also pourable, remove it from the stove and let it cool for 10 minutes.

Your lemon cake will be still slightly warm, transfer it from the cooling rack to a plate.

Gently spoon the warm lemon syrup onto the middle of the cake and spread to the edges in a circular motion.

Use the lemon syrup as needed and garnish with leftover lemon zest.

As the cake cools, it will soak in the lemon syrup.

Refrigerate the cake for 10-15 minutes(optional)and serve.

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lemon cake(9-inch, single-layer cake)

Name: lemon cake(9-inch, single-layer cake)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 16
Ingredients: Ingredients to make the lemon cake; 200g(3/4 cups) of softened butter; 200g(1 cup)of granulated sugar; 3 whole eggs; 200g(1 and 1/4 cups)of plain flour; 2 teaspoons of baking powder; 1/4 teaspoon of baking soda; 2 teaspoons of lemon zest(1 teaspoon for the batter and rest as garnish).; 5 tablespoons of lemon juice; 118ml(1/2 a cup)of buttermilk(add 1 tablespoon vinegar to the milk, let it sit for 5-10 minutes to make buttermilk).; To make the lemon syrup; 3 tablespoons of lemon juice; 4 tablespoons of sugar; 1/4 cup water

Yield: 16

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 20 minutes

Total Time: 1 hour 20 minutes

A lemon cake with tangy lemon syrup poured over to add extra citrus flavour to the cake.

Add some lemon zest on top and you have a moist, refreshing cake just waiting to be enjoyed by everyone.

Ingredients

Ingredients to make the lemon cake
200g(3/4 cups) of softened butter
200g(1 cup)of granulated sugar
3 whole eggs
200g(1 and 1/4 cups)of plain flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
2 teaspoons of lemon zest(1 teaspoon for the batter and rest as garnish).
5 tablespoons of lemon juice
118ml(1/2 a cup)of buttermilk(add 1 tablespoon vinegar to the milk, let it sit for 5-10 minutes to make buttermilk).
To make the lemon syrup
3 tablespoons of lemon juice
4 tablespoons of sugar
1/4 cup water

Instructions

Butter and cover the bottom of the 9″ pan with parchment/baking paper. set aside.
Sift flour, baking powder, baking soda, and salt into a bowl. set aside.
Add the softened butter, and sugar to a bowl.
Use a handheld mixer to cream both the ingredients over medium speed until you have a smooth, fluffy mixture.
Add one egg at a time to the mixture and combine the eggs with the cream.
I tend to use the mixer only to mix in the first egg and then use a spatula for the other two.
This allows me to keep the mixing to a minimum.
Add the lemon juice and zest to the mixture.
Alternately add flour and buttermilk to the batter(when alternating these two ingredients, begin with flour and end with flour).
Preheat oven to 170C/330F.
Combine until you have a smooth batter, and pour the mixture into the baking pan.
Tap the baking pan lightly over a surface a few times to remove air bubbles.
Smooth out the top with a spatula or spoon.
Bake for 35-45 minutes. check the cake at the 30-minute mark by inserting a skewer in the cake, if it comes out clean, your cake is ready or continue to bake more within the allocated time.

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 42mgSodium: 151mgCarbohydrates: 19gFiber: 0gSugar: 9gProtein: 3g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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