Moist Lemon Loaf Cake

This cake is ultra-moist and lemony, because that’s how we LOVE it at home. The secrets? A bit of cream or yoghurt in the dough and lemon syrup poured over the cake when still hot.

I did several tests before deciding that this was the ONE. My ultimate lemon cake recipe. Here are my tips and tricks for this recipe:

  • Combine very finely grated lemon zests (I like to use a mycroplane grater) with sugar and let it stand for a moment so that lemon flavors infuse in sugar and are enhanced. If possible do this step 1 hour in advance, at least 30 minutes.
  • The recipe don’t contains much butter for a lighter outcome, but has cream instead (or yoghurt).
  • Don’t bake at too high temperature otherwise hot oven will quickly form a crust and the result won’t be as moist as it should be.
  • Unmold the cake right after you take it out of the oven so that the hot mold won’t continue to cook the cake.
  • Syrup is great to give a lemony and an even more tender twist to the cake, and it will work better if the cake is still hot. I prefer syrup that drizzle which is too sweet for me.

RECIPE
Preparation time: 15 min
Baking time: 45 min
Quantity: 6-8 shares
Specific equipment: none

INGREDIENTS
For the batter
160 gr sugar
4 eggs
110 gr whipping cream crème fraîche (or yoghurt)
180 gr flour
11 gr baking powder
70 gr melted butter + 1 knob to grease the pan
For the syrup
40 gr lemon juice (about 1 lemon)
lemon zest (of the above lemon)

MAIN STEPS
Prepare batter by combining all ingredients and bake. Meanwhile make the syrup and pour over the hot cake.

DIRECTIONS
Preheat your oven to 165 °C.

Combine finely grated lemon zest with sugar and, ideally, let it stand for at least 30 minutes. Whisk the eggs with sugar until the mixture whitens and get a smooth texture. Then add the other ingredients: cream, flour and yeast, then melted butter and lemon juice. Combine until homogeneous.
Grease the mold, eventually add a tablespoon of flour, coat the inside of the mold, and flip to remove any excess of flour.

Bake at 165°C for 40 to 45 minutes.

Meanwhile, prepare syrup. Heat lemon juice with sugar, stir so that sugar dissolves in the hot liquid.

Check if the cake is well baked with a sharp knife. It should come out dry. Unmold the cake and immediately after, thus when still hot, pour over the syrup.

Let the cake cool down before eating.
Bon appétit!