Easy Lemon Syrup Cake

Transform your kitchen into a sunny citrus oasis with this easy lemon syrup cake!

Lemon cakes, such as this irresistible Lemon Blackberry Cake or my Simple Lemon Yogurt Cake, are bursting with sweetness and tang that never fails to delight the senses.

With its delicate balance of flavors, the tender cake crumb provides a soft base for the tangy lemon syrup, which seeps into every nook and cranny.

Infusing each mouthful with a bright and bold flavor, just like my Simple Lemon Curd Cake.

It remains perfectly moist thanks to the sweet lemon syrup, Greek yogurt and olive oil, which is impossible to resist.

🍋 Why You Will Love This Recipe

• Easy one bowl lemon cake.

• Uses basic kitchen ingredients.

• Potent lemon flavor.

• Tender and moist crumb.

• One layer, 8-inch.

• Quick lemon syrup to drizzle.

🍰 Serving Suggestions

Below are some serving suggestions to enjoy with your lemon syrup cake:

• Fresh berries: Top a slice of lemon syrup cake with fresh berries like raspberries, strawberries, or blueberries.

• Whipped cream: Add a dollop of freshly whipped cream on top of a slice for a decadent and creamy addition.

• Ice cream: Warm up a slice of lemon syrup cake and serve it with a scoop of vanilla ice cream for a delicious dessert.

• Lemon curd: Spread a layer of tangy lemon curd on a slice of cake for an extra burst of lemon flavor.

• Tea, coffee or hot chocolate: Serve and enjoy with your favorite hot beverage for a cozy and comforting treat.

📋 Ingredient Notes & Substitutions

• All-purpose flour: Is also known as plain flour in Australia. Be sure to check out my guide on how to accurately measure basic baking ingredients. 

• Granulated sugar: You can use either golden or white granulated sugar. 

• Lemon zest & juice: Use fresh ripe lemons for the best results. If fresh lemons are not available, you can use bottled lemon juice. Just make sure to use a high-quality brand without added preservatives or sweeteners.

• Plain Greek yogurt: Use plain-style Greek yogurt. Have your yogurt at room temperature before adding it to your batter.

• Olive oil: Use extra virgin olive oil for your lemon cake as it works best to add moisture and tenderness to the cake crumb.

• Eggs: Need to be at room temperature before making your cake. Having your cold ingredients at room temperature makes them blend and emulsify more appropriately with the remaining ingredients. 

• Powdered sugar: Also known as confectioners sugar or icing sugar.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: In a large mixing bowl, add sugar, eggs, lemon zest, and lemon juice. Beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed with a spatula.

Step two: With the beater running on low-medium speed, slowly drizzle in the olive oil in a steady stream to emulsify, about 30 seconds in total. 

Step three: Add yogurt and vanilla extract, and beat for 15 seconds until well combined. 

Step four: Sift over the flour and baking powder. Add the salt.

Beat until incorporated, about 15 seconds but do not over-mix, just until it’s incorporated into a smooth batter and no lumps of flour remain. 

Step five: Pour batter into the prepared baking pan. Smoothing out the top. Bake for 30-35 minutes, until a toothpick inserted into the middle, comes out clean and it’s lightly golden on top. 

Remove from the oven, set aside, and immediately make the lemon syrup.

Step six: In a small pot, add powdered sugar and lemon juice. Place over low heat and mix with a rubber spatula or wooden spoon until the sugar has dissolved.

Increase the heat to high and bring it to a boil. Boil for 2 minutes, stirring occasionally then remove from the heat.

Step seven: With a toothpick or wooden skewer, poke holes all over the cake nearly to the bottom.

Step eight: Pour syrup over the cake. Allow the cake to cool in the tin for a further 20 minutes and for the syrup to soak through.

Remove from tin onto a wire rack to cool completely. Serve and enjoy!

💭 Expert Tips

• Measure your baking ingredients accurately: to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

• Use fresh ingredients: Fresh ripe lemons will give you the best flavor for your cake.

• Don’t overmix: Overmixing the batter will make the cake tough and dense. Mix just until the ingredients are combined and the batter is smooth.

• Make the lemon syrup immediately after the cake comes out of the oven: You must pour your lemon syrup over the cake while it’s warm.

• Poke holes in the cake: Use a skewer or toothpick to poke holes in the cake while it’s still warm. This will allow the syrup to soak into the cake.

⏲️ Storage Instructions

Store your cake in an airtight container, at room temperature for 1-2 days. Then move to the refrigerator to store for an additional 2-3 days. To enjoy this cake fresh, try to consume it within 2 days of baking.

Freeze the cake by allowing it to completely cool after baking and after adding the syrup. Wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn, and freeze it for up to 3 months.

Alternatively, freeze the individual slices of cake using the same above method.

Thaw the frozen cake in the refrigerator overnight, and then bring it to room temperature before serving.

💬 Recipe FAQ’s

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