This lemon cake is one of the most popular things I make at home. My boys just love it and will have some for breakfast, lunch, and dinner (and snacks). This is not my recipe. I got it from a mother in my oldest son’s class last year and I sadly can not remember her name (shame on me), so I do want to thank her.
I of course re-wrote it in grams since volume measurements just do not make sense to me as a baker.
This could easily be done with orange or lime instead of lemon, and if there are no kids involved feel free to spike the syrup with your favorite booze.
Adapted by Lior Lev Sercarz
makes one cake
Ingredients & Instructions
for the cake
113 gr salted butter (1 stick)
150 gr sugar (3/4 cup)
234 gr AP flour (1 1/2 cups)
5 gr baking powder (1 tsp)
3 gr salt (1/2 tsp)
120 gr milk or almond milk (1/2 cup)
zest from 2 lemons
for the syrup
50 gr sugar (1/4 cup)
juice from 2 lemons, strained of seeds
Preheat the oven to 350°F and move a rack to the center.
Grease a round 9-inch cake pan with butter or cooking spray and set aside.
Using a stand or hand mixer cream the butter with 3/4c sugar. Mix the flour, baking powder, and salt together in a bowl.
Add the eggs and lemon zest to the creamed butter and keep mixing until smooth. Slowly add the dry mix to the butter mixture until fully incorporated. Pour in the milk and mix until everything is creamy and smooth.
Pour the batter into the greased pan and level the surface with a rubber spatula.
Bake for about 20 minutes. The cake is done when a knife or tooth pick inserted into the center comes out clean.
In a bowl mix 1/4c sugar and lemon juice until the sugar dissolves, the pour over the top of the warm cake. Let the cake rest for about 10 minutes before flipping it over onto a plate or plater.