Perfect Lemon Cake with Lemon Syrup

The most lemony of all lemon cakes – the sweetest, tartest, filled with the most good stuff – cake. Now, I get it, you need more info before you can declare this the BEST lemon cake. I understand – I’m always skeptical when someone claims something is the “best” ever.

This lemon cake is the best ever for one simple reason – it’s absolutely loaded with lemon flavor, even taking a bath in lemon simple syrup, leaving no confusion about what kind of cake this is.

There’s lemon juice and lemon zest, lemon extract and lemon baths. Let it be said – there is no shortage of lemon!

Plus… plus! The cake doesn’t just contain boring ol’ flour – there are ground raw almonds, pulverized to a fine powder, mixed in as well, adding wonderful texture and a delicious hint of nuttiness.

This cake is best if it sits for at least 24 hours before slicing into it, really letting the lemon simple syrup soak through to create the most lemony flavor possible.

So if you’re looking for the most intense, deliciously moist and delightful lemon cake, with a sticky sweetness and perfect crumb – you’ve found it. And the hardest part? Well, it’s stopping after your first slice.

Step By Step Guide to Making Lemon Syrup Soaked Lemon Cake:

Step 1: Preparation

Preheat oven to 325°F (160°C).

Spray a loaf pan generously with baking spray and dust evenly with cake flour, removing any excess flour by tapping the pan.

Step 2: Grind Almonds

Using a food processor, grind the almonds until very fine and powdery. Set aside.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together cake flour, baking powder, finely ground almonds, and kosher salt until evenly combined. Set aside.

Step 4: Cream Butter and Sugar

In the bowl of a stand mixer or large mixing bowl, combine melted butter and 1 cup (200 grams) sugar.

Beat on low speed until just combined.

Step 5: Add Eggs

Add eggs one at a time, beating well after each addition until thoroughly combined and smooth.

Step 6: Combine Wet and Dry Ingredients

Alternating between dry ingredients (flour mixture) and milk, add them to the butter-sugar mixture starting and ending with the dry ingredients. Incorporate in three batches of dry and two batches of milk.

Beat the batter after each addition, scraping down sides of the bowl to ensure even mixing.

Step 7: Add Lemon Flavor

Mix lemon extract and zest from the two lemons into the batter. Stir until evenly combined. Note: The batter will be relatively thin.

Step 8: Bake the Cake

Pour batter into the prepared loaf pan, smoothing the surface.

Bake in preheated oven for 60-65 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Prepare Lemon Syrup

While the cake bakes, combine the lemon juice from the two lemons and remaining ½ cup + 2 tablespoons (110 grams) sugar in a saucepan over medium heat.

Stir just until sugar dissolves completely, then remove from heat and set aside to cool slightly.

Step 10: Syrup Infusion and Rest Cake

When the cake is baked and slightly cooled, slowly pour the lemon syrup evenly over the cake, allowing it to fully absorb.

Once syrup is fully absorbed, turn cake out of the loaf pan.

Wrap cake in plastic wrap and let sit at room temperature for at least 60 minutes, ideally overnight for a stronger lemon flavor.

Step 11: Serve

Slice and serve at room temperature.

FAQ – Lemon Cake

Can I use almond flour instead of grinding almonds?
Yes, almond flour works well; use the same measurement as whole almonds.

Can I freeze the lemon cake?
Yes, tightly wrap cooled cake and freeze up to 3 months.

Is there a substitute for lemon extract?
Pure vanilla extract can be used, but lemon flavor will be milder.

Why is the cake baked at a lower temperature?
Baking at 325°F ensures even cooking without overly browning.

Can I use regular flour instead of cake flour?
Cake flour yields a lighter texture, but all-purpose flour can be used as a substitute in the same amount.

Perfect Lemon Cake with Lemon Syrup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Jessica Potts
• Total Time: 1 hour 20 minutes
• Yield: Makes 1 loaf 1x

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Description

This lemon cake is absolutely delicious – it’s super moist with bright, fresh lemon flavor from both juice and zest. The ground almonds give it a wonderful texture, and that lovely lemon syrup soaks through every bite.

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Ingredients

Units USM Scale 1x2x3x

8 tablespoons unsalted butter, melted (1/2 cup / 113 grams)

1/2 cup raw almonds (about 75 grams)

1 1/2 cups cake flour (180 grams), plus extra for dusting

1 teaspoon baking powder

1 teaspoon kosher salt

1 1/2 cups + 2 tablespoons granulated sugar, divided (310 grams total)

2 large eggs, room temperature

1/2 cup milk, room temperature (120 ml)

2 tablespoons lemon extract

Zest and juice of 2 lemons

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Instructions

Step 1: Preparation

• Preheat oven to 325°F (160°C).
• Spray a loaf pan generously with baking spray and dust evenly with cake flour, removing any excess flour by tapping the pan.

Step 2: Grind Almonds

• Using a food processor, grind the almonds until very fine and powdery. Set aside.

Step 3: Mix Dry Ingredients

• In a medium bowl, whisk together cake flour, baking powder, finely ground almonds, and kosher salt until evenly combined. Set aside.

Step 4: Cream Butter and Sugar

• In the bowl of a stand mixer or large mixing bowl, combine melted butter and 1 cup (200 grams) sugar.
• Beat on low speed until just combined.

Step 5: Add Eggs

• Add eggs one at a time, beating well after each addition until thoroughly combined and smooth.

Step 6: Combine Wet and Dry Ingredients

• Alternating between dry ingredients (flour mixture) and milk, add them to the butter-sugar mixture starting and ending with the dry ingredients. Incorporate in three batches of dry and two batches of milk.
• Beat the batter after each addition, scraping down sides of the bowl to ensure even mixing.

Step 7: Add Lemon Flavor

• Mix lemon extract and zest from the two lemons into the batter. Stir until evenly combined. Note: The batter will be relatively thin.

Step 8: Bake the Cake

• Pour batter into the prepared loaf pan, smoothing the surface.
• Bake in preheated oven for 60-65 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Prepare Lemon Syrup

• While the cake bakes, combine the lemon juice from the two lemons and remaining ½ cup + 2 tablespoons (110 grams) sugar in a saucepan over medium heat.
• Stir just until sugar dissolves completely, then remove from heat and set aside to cool slightly.

Step 10: Syrup Infusion and Rest Cake

• When the cake is baked and slightly cooled, slowly pour the lemon syrup evenly over the cake, allowing it to fully absorb.
• Once syrup is fully absorbed, turn cake out of the loaf pan.
• Wrap cake in plastic wrap and let sit at room temperature for at least 60 minutes, ideally overnight for a stronger lemon flavor.

Step 11: Serve

• Slice and serve at room temperature.

Notes

Ensure all ingredients are at room temperature for best results.

Allowing the cake to rest enhances the lemon flavor significantly.

Wrapping the cake after glazing helps maintain moisture.

• Prep Time: 20 mins
• Cook Time: 60 mins
• Category: Cake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 33g
• Sodium: 290mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 65mg

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