Moist Lemon Loaf Cake

Course: Cake or tart

Cuisine: French

Occasion: Breakfast, Picnic, Snack

Prep Time: 15

Cook Time: 45

Servings: shares

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.

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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

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)