Syrup-Soaked Lemon Cake with Damp Sugar Decoration by @aliterdulcia

1h5

10 servings

🧈

250 g

Butter

🥚

4 large

Eggs

🍬

290 g

Sugar

🍋

1 lemon

Lemon zest

🍬

8 g

Vanilla sugar

🌾

250 g

Flour

🧂

1 g

Salt

🫙

5 ml

Baking powder

💧

100 ml

Water

🍋

95 ml

Lemon juice

  1. Preheat
    • unsalted butter

    Preheat the oven to 180°C / 350°F and grease a cake pan.

  2. Zest
    • lemon zest

    Zest 1 lemon and reserve the zest for the batter.

  3. Beat
    • unsalted butter
    • granulated sugar

    Beat 250 g softened butter with 250 g granulated sugar until pale and creamy.

  4. Add
    • egg

    Add the 4 eggs one at a time and beat after each addition.

  5. Mix
    • lemon zest
    • vanilla sugar

    Mix in the lemon zest and 8 g vanilla sugar.

  6. Add
    • wheat flour
    • salt

    Add 250 g wheat flour, 1 g salt, and 1 tsp baking powder.

  7. Fold
    • wheat flour

    Fold the batter just until no dry flour remains and transfer it to the prepared cake pan.

  8. Bake

    Bake the cake for about 45 minutes until a tester comes out clean.

  9. Combine
    • water
    • strained lemon juice
    • sugar for syrup

    Combine 100 ml water, 100 ml strained lemon juice, and 40 g sugar in a saucepan.

  10. Heat
    • water
    • strained lemon juice
    • sugar for syrup

    Heat the syrup until the sugar dissolves and remove it from the heat.

  11. Pour
    • water
    • strained lemon juice
    • sugar for syrup

    Pour the warm syrup over the hot cake while it remains in its pan.

  12. Cool

    Cool the syrup-soaked cake completely in the pan.

  13. Step
    • granulated sugar for decoration
    • lemon juice for decoration

    Moisten 50 g granulated sugar with 10 ml lemon juice to form small sugar clusters.

  14. Zest
    • granulated sugar for decoration
    • lemon zest for decoration

    Scatter the lemon sugar clusters and remaining lemon zest over the cooled cake.

Syrup-Soaked Lemon Cake with Damp Sugar Decoration by @aliterdulcia

1h5

10 servings

🧈

250 g

Butter

🥚

4 large

Eggs

🍬

290 g

Sugar

🍋

1 lemon

Lemon zest

🍬

8 g

Vanilla sugar

🌾

250 g

Flour

🧂

1 g

Salt

🫙

5 ml

Baking powder

💧

100 ml

Water

🍋

95 ml

Lemon juice

Preparation Steps

  1. Step 1/14

    Preheat the oven to 180°C / 350°F and grease a cake pan.

    🧈unsalted butter
    🍰cake pan

  2. Step 2/14

    Zest 1 lemon and reserve the zest for the batter.

    🍋lemon zest
    🍋lemon zester

  3. Step 3/14

    Beat 250 g softened butter with 250 g granulated sugar until pale and creamy.

    🧈unsalted butter
    🍬granulated sugar
    🥣mixing bowl
    ⚙️electric hand mixer
    ⚖️measuring scale

  4. Step 4/14

    Add the 4 eggs one at a time and beat after each addition.

    🥚egg
    🥣mixing bowl
    ⚙️electric hand mixer

  5. Step 5/14

    Mix in the lemon zest and 8 g vanilla sugar.

    🍋lemon zest
    🍬vanilla sugar
    🥣mixing bowl
    ⚙️electric hand mixer

  6. Step 6/14

    Add 250 g wheat flour, 1 g salt, and 1 tsp baking powder.

    🌾wheat flour
    🧂salt
    🫙baking powder
    🥣mixing bowl
    ⚖️measuring scale
    🥄spatula

  7. Step 7/14

    Fold the batter just until no dry flour remains and transfer it to the prepared cake pan.

    🌾wheat flour
    🥣mixing bowl
    🥄spatula
    🍰cake pan

  8. Step 8/14

    Bake the cake for about 45 minutes until a tester comes out clean.

    🍰cake pan

  9. Step 9/14

    Combine 100 ml water, 100 ml strained lemon juice, and 40 g sugar in a saucepan.

    💧water
    🧃strained lemon juice
    🍬sugar for syrup
    🍲saucepan
    ⚖️measuring scale

  10. Step 10/14

    Heat the syrup until the sugar dissolves and remove it from the heat.

    💧water
    🧃strained lemon juice
    🍬sugar for syrup
    🍲saucepan
    🥄spatula

  11. Step 11/14

    Pour the warm syrup over the hot cake while it remains in its pan.

    💧water
    🧃strained lemon juice
    🍬sugar for syrup
    🍰cake pan
    🍲saucepan

  12. Step 12/14

    Cool the syrup-soaked cake completely in the pan.

    🍰cake pan

  13. Step 13/14

    Moisten 50 g granulated sugar with 10 ml lemon juice to form small sugar clusters.

    🍬granulated sugar for decoration
    🧃lemon juice for decoration
    🥣mixing bowl
    🥄spatula
    ⚖️measuring scale

  14. Step 14/14

    Scatter the lemon sugar clusters and remaining lemon zest over the cooled cake.

    🍬granulated sugar for decoration
    lemon zest for decoration
    🍰cake pan

Composition

Ingredients

Types

Eggs, Fruit, Sweeteners, Flavorings, Seasonings, Baking ingredients, Liquids

Ingredients

Butter, Eggs, Sugar, Lemon zest, Vanilla sugar, Flour, Salt, Baking powder, Water, Lemon juice

Notes

Butter (softened, room temperature), Sugar (for the cake, fine white sugar, for the decoration), Lemon zest (zest of one lemon, for the cake, for the decoration), Water (for the syrup), Lemon juice (strained, for the syrup, for the decoration, to moisten the sugar)

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

475 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 62g, Fat: 23g, Fiber: 1g, Sugars: 42g

Nutritional Information

Minerals

Calcium: 65mg, Iron: 1.5mg, Sodium: 160mg

Vitamins

Vitamin C: 9mg, Vitamin A: 210µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, electric hand mixer, lemon zester, fine sieve, cake pan, saucepan, spatula, measuring scale

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Afternoon tea, Coffee break, Brunch

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Creamy, Moist, Tender, Crunchy

Flavors

Lemon, Sweet, Buttery, Vanilla, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving), freezer : 90 days (Freeze undecorated slices in an airtight container,Add the sugar topping after thawing)