Easy Lemon Syrup Cake
This Easy Lemon Syrup Cake has a soft, tender crumb infused with a simple tangy lemon syrup that is drizzled over the baked cake.
Servings 8 slices
Calories 366kcal
Ingredients
Lemon Cake
- 3/4 cup golden or white granulated sugar
- 3 large eggs, at room temperature, (approx. 55g-60g each in shell)
- 2 tbsp finely grated lemon zest, from one medium-sized lemon
- 2 Tbsp freshly squeezed lemon juice, from one medium-sized lemon
- 1 tsp vanilla extract
- 1/2 cup extra virgin olive oil
- 2/3 cup plain greek style yogurt, at room temperature
- 1 1/2 cups (225g) all purpose flour, scooped & leveled
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt, or Kosher salt
Lemon Syrup
- 1/2 cup freshly squeezed lemon juice, from two medium-sized lemon
- 3/4 cup powdered sugar, icing/confectioners sugar
Instructions
Lemon Cake
- Preheat oven to 180ºC (356ºF). Line a round 9-inch baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- In a large mixing bowl, add sugar, eggs, lemon zest, and lemon juice.
- Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed with a spatula.
- 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.
- Add yogurt and vanilla extract, and beat for 15 seconds until well combined. Scrape down the sides if needed.
- Sift over 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. Scrape down the sides.
- 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.
Lemon Syrup
- In a small pot, add powdered sugar and lemon juice.
- Place over low heat and mix with a rubber spatula or wooden spoon until sugar has dissolved.
- Increase heat to high and bring to a boil. Boil for 2 minutes, stirring occasionally then remove from heat.
- With a toothpick or wooden skewer, poke holes all over the cake nearly to the bottom.
- Pour syrup over cake.
- Allow cake to cool in 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!
Notes
- 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.
- 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.
Nutrition
Calories: 366kcal | Carbohydrates: 51g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 179mg | Potassium: 151mg | Fiber: 1g | Sugar: 31g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 2mg