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: 80 minutes
• Yield: Serves 10 1x
• Diet: Omnivore

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Description

Moist lemon cake with bright citrus flavor from both juice and zest.
Ground almonds add a delightful texture, and the lemon syrup soaks through every bite.

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Ingredients

Units USM Scale 1x2x3x

• 8 tbsp (113 g) unsalted butter
• 1/2 cup (75 g) raw almonds
• 1 1/2 cups (180 g) cake flour
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 1/2 cups + 2 tbsp (310 g) granulated sugar
• 2 large eggs
• 1/2 cup (120 ml) milk
• 2 tbsp lemon extract
• Zest and juice of 2 lemons

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Instructions

1. Preheat oven to 325°F (160°C).
2. Spray a loaf pan with baking spray and dust with cake flour, tapping out excess flour.
3. Grind almonds in a food processor until fine and powdery. Set aside.
4. Whisk together cake flour, baking powder, ground almonds, and salt until combined. Set aside.
5. Combine melted butter and 1 cup (200 grams) sugar in a stand mixer or large bowl. Beat on low speed until combined.
6. Add eggs one at a time, beating well after each addition.
7. Alternating between dry ingredients and milk, add to the butter-sugar mixture, starting and ending with dry ingredients. Use three batches of dry and two of milk. Beat after each addition, scraping the bowl.
8. Mix lemon extract and zest into the batter. Stir until combined.
9. Pour batter into the prepared loaf pan and smooth the surface.
10. Bake at 325°F (160°C) for 60-65 minutes, or until a toothpick inserted comes out clean.
11. Combine lemon juice from two lemons and ½ cup + 2 tablespoons (110 grams) sugar in a saucepan over medium heat. Stir until sugar dissolves, then remove from heat and cool.
12. When cake is slightly cooled, pour lemon syrup evenly over it, allowing it to absorb fully.
13. Once syrup is absorbed, turn cake out of the pan.
14. Wrap cake in plastic wrap and let sit at room temperature for at least 60 minutes, or ideally overnight.
15. Slice and serve at room temperature.

Notes

• To ensure even baking, use a digital thermometer to check the internal temperature of the cake; it should reach 200-210°F (93-99°C).
• For a richer flavor, use freshly squeezed lemon juice instead of bottled.
• Leftover cake can be stored, wrapped tightly, in the refrigerator for up to 3 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 40
• Sodium: 100
• Fat: 18
• Saturated Fat: 10
• Unsaturated Fat: 6
• Trans Fat: 0g
• Carbohydrates: 45
• Fiber: 2
• Protein: 4
• Cholesterol: 60

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