Eight Lemon Cake

Name: Eight Lemon Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12 slices
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter (softened); 1 cup granulated sugar; 4 large eggs (room temperature); 1/2 cup sour cream (room temperature); 1/4 cup lemon juice (freshly squeezed); 2 tablespoons lemon zest (from about 4 lemons); 1 lemon (extra, sliced for decoration); 1/2 cup lemon juice (freshly squeezed); 1/4 cup granulated sugar

70 min 12 slices Medium

All Recipes

Eight Lemon Cake

A zesty and moist cake packed with the vibrant flavour of eight lemons.

Prep

20 min

Cook

50 min

Total

70 min

Servings

Difficulty

Medium

Lemon cake is a classic dessert that brings together the tangy brightness of lemons and the comforting texture of a moist cake. Our Eight Lemon Cake takes this to the next level, infusing every bite with a burst of citrus goodness from eight whole lemons. Perfect for a sunny afternoon tea or a refreshing end to a meal, this cake is simple to make yet impressively delicious. The combination of lemon juice and zest ensures that the cake remains moist and flavourful, leaving a lingering zestiness that lemon lovers will adore.

Ingredients

Servings

Cake

Lemon Syrup

Instructions

Preheat and prepare pan

Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.

Pro tip: Line the sides of the pan with parchment for easy release.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Pro tip: Whisking aerates the flour, making the cake lighter.

Cream butter and sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Incorporate wet ingredients

Beat in the eggs one at a time, then add the sour cream, lemon juice, and lemon zest, mixing until combined.

Pro tip: Do not rush this process to avoid curdling.

Combine wet and dry ingredients

Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.

Pro tip: Overmixing can make the cake dense.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the cake halfway through baking for even cooking.

Prepare lemon syrup

While the cake bakes, combine lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then remove from heat.

Pro tip: Use a pastry brush for even syrup application.

Apply syrup and cool

Once the cake is done, let it cool in the pan for 10 minutes. Turn out onto a wire rack and brush the lemon syrup over the warm cake. Allow to cool completely.

Pro tip: Cooling the cake completely ensures the syrup is absorbed.

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Tips & Tricks

<ul><li>Use organic lemons for the best flavour and to avoid pesticide residues.</li><li>Ensure all ingredients are at room temperature before starting.</li><li>Test the cake's doneness with a toothpick: it should come out clean.</li><li>For a more intense lemon flavour, add a lemon glaze after baking.</li></ul>

Serving Suggestions

Serve this Eight Lemon Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It pairs wonderfully with a cup of Earl Grey tea or a chilled glass of lemonade. To make ahead, bake the cake and store it in an airtight container at room temperature for up to three days. Alternatively, you can freeze the cake for up to a month, ensuring it's well-wrapped to maintain its moisture.