A lemon cake with tangy lemon syrup poured over to add extra citrus flavour to the cake.

Add some lemon zest on top and you have a moist, refreshing cake just waiting to be enjoyed by everyone.

A simple single-layer snacking cake to serve any time of the day.

One bowl lemon cake, you will love.

Lemon juice, syrup and zest are the main key ingredients that turn this cake into a tangy dessert.

You’ll love this lemon cake recipe for the ease in which it comes together in a single bowl.

If you are really in a hurry, your morning coffee and a piece of this tart cake can be a quick breakfast. no frosting to make you feel guilty as you munch on a cake early morning.

Bake, wrap it up pretty and make it a homemade gift.

Best tips to bake this easy lemon cake recipe.

• Have all your ingredients at room temperature.
• Measure and weigh the ingredients to the exact quantities.
• Sift flour with baking powder and baking soda to evenly distribute them.
• Use fresh lemon juice and zest for best results.
• Cover the bottom of the pan with parchment paper, this will allow the cake to detach from the baking pan easily.
• Once the cake is baked, let the cake cool for at least 15-20 minutes before inverting the cake onto a cooling rack.
• You will be making extra lemon syrup, use as needed. avoid adding too much as you want the cake to be moist with the syrup not soggy.
• Once cooled, I like to refrigerate the cake for 15 minutes this allows the cake to soak in the syrup and let the cake settle. this part is optional.

Utensils and appliances needed

Medium-sized bowls to hold the ingredients.

Measuring spoons

Kitchen scale

Spatula

Lemon zester

Hand held mixer

Large bowl to mix the batter.

9″ round baking pan

Parchment paper/baking paper

Oven

More lemon recipes

Condensed milk lemon bars with a crust.

lemon crumb bars

Lemon brownie(lemon blondies).

lemon drop cookies

More cake recipes

Chocolate cake(one layer 9-inch cake).

ribbon cake(two-layer vanilla cake)

almond cake(almond butter cake, almond coffee cake)

Moist and fluffy yellow butter cake by hand(Sri Lankan).

RECIPE DIFFICULTY- LITTLE CARE NEEDED

How to make easy lemon cake

The ingredients mentioned below use standard measuring cups and spoons

Ingredients to make the lemon cake

200g(3/4 cups) of softened butter

200g(1 cup)of granulated sugar

3 whole eggs

200g(1 and 1/4 cups)of plain flour

2 teaspoons of baking powder

1/4 teaspoon of baking soda

2 teaspoons of lemon zest(1 teaspoon for the batter and rest as garnish)

5 tablespoons of lemon juice

118ml(1/2 a cup)of buttermilk(add 1 tablespoon vinegar to the milk, let it sit for 5-10 minutes to make buttermilk)

To make the lemon syrup

3 tablespoons of lemon juice

4 tablespoons of sugar

1/4 cup water

Method

Butter and cover the bottom of the 9″ pan with parchment/baking paper. set aside.

Sift flour, baking powder, baking soda, and salt into a bowl. set aside.

Add the softened butter, and sugar to a bowl.

Use a handheld mixer to cream both the ingredients over medium speed until you have a smooth, fluffy mixture.

Add one egg at a time to the mixture and combine the eggs with the cream.

I tend to use the mixer only to mix in the first egg and then use a spatula for the other two.

This allows me to keep the mixing to a minimum.

Add the lemon juice and zest to the mixture.

Alternately add flour and buttermilk to the batter(when alternating these two ingredients, begin with flour and end with flour).

Preheat oven to 170C/330F.

Combine until you have a smooth batter, and pour the mixture into the baking pan.

Tap the baking pan lightly over a surface a few times to remove air bubbles.

Smooth out the top with a spatula or spoon.

Bake for 35-45 minutes. check the cake at the 30-minute mark by inserting a skewer in the cake, if it comes out clean, your cake is ready or continue to bake more within the allocated time.

Remove from the oven and let it cool for 15 minutes before transferring it onto a cooling rack.

While the cake cools, make the lemon syrup.

Making the lemon syrup

Add the sugar, lemon juice, and water into a saucepan.

Stir over low-medium heat until you have a syrup, this would probably take about 15 minutes.

Once you have a thick syrup which is also pourable, remove it from the stove and let it cool for 10 minutes.

Your lemon cake will be still slightly warm, transfer it from the cooling rack to a plate.

Gently spoon the warm lemon syrup onto the middle of the cake and spread to the edges in a circular motion.

Use the lemon syrup as needed and garnish with leftover lemon zest.

As the cake cools, it will soak in the lemon syrup.

Refrigerate the cake for 10-15 minutes(optional)and serve.

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It’s free and on the blog, for you to try anytime.

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