Moist Lemon Cake with Secret Tip
Ingredients
Cake batter
- 200 g soft butter
- 150 g sugar
- 2 tablespoons lemon juice
- 4 medium eggs
- 250 g all-purpose flour
- 1 packet baking powder
- 1 teaspoon lemon zest
- butter, for greasing pan
Glaze
- juice of 1 medium lemon
- 300 g powdered sugar
Preparation
Preheat oven to 180 degrees Celsius (convection: 160 degrees)
Grease a 25 cm loaf pan well; for a silicone pan, swish with cold water and do not dry
Mix softened butter, sugar, and 2 tablespoons lemon juice until combined
Gradually add eggs, one at a time, mixing well after each addition
In a separate bowl, whisk together flour, baking powder, and lemon zest
Stir the flour mixture into the butter mixture until just combined
Pour the batter into the prepared pan
Bake in the preheated oven for about 45 minutes, covering the top with aluminum foil after 30 minutes to prevent over-browning
Remove the cake from the oven and let it cool in the pan for 10 minutes
While the cake is still warm, prick it several times with a fork
Whisk together lemon juice and powdered sugar until smooth and thick; add more powdered sugar if the glaze is too runny
Pour the glaze over the warm cake
Let the cake cool completely and the glaze set before slicing
Tips
For extra moisture, ensure the cake is warm when pricking and glazing
If using a regular metal loaf pan, prick the cake in the pan and pour a little fresh lemon juice over it before glazing; then let cool completely in the pan, remove, and pour glaze over the cooled cake
The cake yields about 12 slices
