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.

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

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)

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

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!