Name: Super moist lemon cake recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: french
Ingredients: 125 g unsalted butter, melted; 150 g powdered sugar; 1 lemon zest; 70 g lemon juice; 3 eggs; 150 g cake flour; 1 + ½ teaspoon (about 6 g) baking powder; 75 g water; 30 g granulated sugar; 10 g lemon juice; Lemon, sliced; pistachios, chopped

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This cake is made by just mixing the required ingredients, without whipping the batter. The lemon juice and zest add a refreshing twist, and the cake turns out super moist!

Super moist just by mixing How to make a refreshing lemon cake with lots of lemon

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Recipe Video
Moist and Refreshing Lemon Cake!
Ingredients
Instructions
Note for this recipe
Storage
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Super moist lemon cake recipe

Recipe Video

Moist and Refreshing Lemon Cake!

I have a previous recipe 'GLAZED LEMON POUND CAKE RECIPE', where I used lemon syrup to moisten the lemon cake batter and added lemon icing on top.

It was baked in a round pan. Now, I'm trying a simpler version using almost the same recipe, but this time, I'm skipping the icing and just finishing it with the lemon syrup.

Usually, pound cake is made by mixing butter and sugar, then eggs, then flour, or in the case of cake, eggs and sugar are mixed well, then flour, then oil.

This recipe calls for melted butter, powdered sugar, eggs, and flour. At first, the powdered sugar in the melted butter looks a little strange because it seems to separate from the butter, but as you add the egg and mix it in, it becomes a glossy dough.

The batter itself is not whipped, and it rises only with baking powder, but the finished cake turns out incredibly light and fluffy, resembling a cross between sponge cake and butter cake. It has a texture that easily absorbs syrup.

Ingredients

Lemon Cake Dough

Unsalted butter (melted)
Powdered sugar - granulated sugar can also be used, but powdered sugar makes the dough more moist and fine-grained
Grated lemon peel
Lemon juice
Egg
Cake flour
Baking Powder - Since baking powder alone is used to inflate the dough, it must be measured and added exactly.

Lemon Syrup

Water
Granulated sugar
Lemon juice

Decoration

Lemon, sliced
Pistachios, chopped

Instructions

Preparation

Lemon juice is used for the dough, syrup, and icing, so it should be squeezed together at the beginning. (total of 80 g or about 2 lemons for this recipe)
Grate the lemon peel with a zester as well.
Line a mold with baking sheets.

Lemon Cake

Melt butter in microwave, add powdered sugar and mix with whipper. It will look like it has separated, but it is fine to leave it as it is. Add the lemon zest and lemon juice.

Add the eggs one at a time and mix well. The dough will come together.

ふるったweak flourとベーキングパウダーを加えます。ホイッパーでゆっくりと粉っぽさがなくなるまで混ぜます。

Add the sifted flour and mix, then add the baking powder. Mix slowly with a whipper until powdery.

Bake in the oven at 175°C for about 50 minutes Bake until a bamboo skewer inserted into the center of the cake comes out clean

Bake at 350°F (175°C) for 50 mins. Insert a toothpick or paring knife into the center of the cake, and if it comes out clean, the cake is done.

オーブンで焼いているうちにlemon syrupの用意をします。砂糖とwater (esp cool, fresh water, eg drinking water)を合わせて沸騰させ、lemon juice (ingredient)を加えます。シロップはできるだけ温かい方が良いので、焼きあがる直前に作ります。

While baking in the oven, prepare the lemon syrup.
Combine sugar and water, bring to a boil, and add lemon juice. The syrup should be as warm as possible, so make it just before baking.

Remove the baked cake from the mold while it is still hot (be careful not to burn yourself!). Remove the cake from the mold while still hot (be careful not to burn yourself!). Cut off the top bulge and turn the cake upside down.

Brush the syrup over the dough, allowing it to soak in, and when finished, wrap immediately in plastic wrap to prevent evaporation and cool completely.

Garnish with lemon slices and chopped pistachios.

The result is a very moist cake with a fresh lemon flavor!

Note for this recipe

Because the dough contains a lot of lemon juice, the lemon acid may react with the baking powder depending on the order of mixing.

It is best to add the lemon juice first, then add the baking powder and mix after you have finished mixing the flour. (In the video, the flour and baking powder are added together, but if the dough and baking powder are in direct contact, they may react and the baking powder will lose its effect.)

Storage

Refrigeration

After beating lemon syrup into lemon cake, wrap in plastic wrap and cool completely. It will keep in the refrigerator for 3-4 days.

This lemon cake is not iced like the Weekend Citron, so it dries easily. It will keep for a longer period of time if stored in the refrigerator in a sealed container.

Freezing

Freezing is recommended to extend shelf life. Before freezing, allow the cake to cool properly, wrap in plastic wrap, and place in a freezer bag. Frozen cakes will keep for about one month.

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