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.

cake ultra moelleux au citron pour le goûter

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 zest (I like to use a Microplane 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 doesn’t contain much butter for a lighter outcome but has cream instead (or yogurt).
  • Baking temperature: Don’t bake at too high a 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.
  • The 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.
cake ultra moelleux au citron pour le goûter

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.
Course: Cake or tart
Cuisine: French
Occasion: Breakfast, Picnic, Snack
Prep Time: 15 minutes
Cook Time: 45 minutes
Portions: 10 shares
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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 butter melted + 1 knob to grease the pan
  • 40 gr lemon juice about 1 lemon
  • lemon zest of the 2 lemons (the one for the cake and the one for the syrup)

For the syrup

  • 40 ml lemon juice about 1 lemon
  • 30 gr sugar

Instructions

  • Preheat your oven to 165°C / 330°F.

Prepare the batter and bake

  • Zest the 2 lemons (the one of the cake and the one of the syrup), ideally using a microplane grater to get thin zests.
  • Combine lemon zests with sugar and, ideally, let it stand for at least 30 minutes. Whisk the eggs with sugar until the mixture whitens and you get a smooth texture.
  • Then add the other ingredients: cream, flour and baking powder, 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 flour.
  • Bake at 165°C / 330°F for 40 to 45 minutes.

Prepare syrup and pour syrup over hot cake

  • 10 minutes before cake is baked, prepare syrup. Heat the juice of the second lemon 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.

Notes

If needed, please refer to the conversion and measures article here
The main steps: Prepare batter by combining all ingredients and bake. Meanwhile, make the syrup and pour over the hot cake.
Baling time 45 min. cake and 5 to 10 min. syrup (not additional as prepared while the cake is baking)
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Bon appétit !

5 replies
  1. Graham Hunter
    Graham Hunter says:

    Did your recipe leave out the lemon that goes into the batter? Or perhaps the only lemon is added after the back? I’ confused, I want to make this…

    Reply
  2. Miles
    Miles says:

    THIS IS AMAZING
    one problem is that the timing with the syrup and the cake don’t correlate so I made the syrup a bit early, and it cooled down.

    Reply

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