Luscious Lemon Dream Cake 🍋✨

Sarah’s Lemon Cake Recipe 🍋

Overview:

Sarah’s Lemon Cake is a delightful dessert that perfectly balances the zesty tang of lemons with the sweetness of sugar, creating a heavenly treat that’s perfect for any occasion. With a prep time of just 10 minutes and a total cook time of 1 hour and 30 minutes, this recipe yields a moist and flavorful cake that will have everyone asking for seconds!

• Preparation Time: 10 minutes
• Cooking Time: 1 hour and 30 minutes
• Total Time: 1 hour and 40 minutes
• Serves: Not specified

Ingredients:

• 1 lemon
• 200g caster sugar
• 250g self-raising flour
• 1 pinch of salt
• 1 tsp baking powder
• 250g unsalted butter
• 4 eggs
• 150g caster sugar (for syrup)

Nutrition Facts (Per Serving):

• Calories: 766.7
• Fat: 37.5g
• Saturated Fat: 22.5g
• Cholesterol: 213.6mg
• Sodium: 140.2mg
• Carbohydrates: 100g
• Fiber: 1.7g
• Sugar: 59g
• Protein: 10.1g

Instructions:

1. Preheat Your Oven: Preheat your oven to 160°C (320°F) to ensure it’s nice and hot when you’re ready to bake the cake.

   Related Articles

   • 
     Ultimate Creamy Potato Soup with Bacon and Cheese
   • 
     Spicy Oven-Baked Chili Potato Fries
   • 
     Hazelnut Heaven: Irresistible Viennese Butter Thins Recipe
   • 
     Savory Sourdough Delight: Bacon Mushroom Stuffing

2. Prepare Cake Tin: Line an 18cm round cake tin with baking paper, ensuring it covers the bottom and sides to prevent sticking.

3. Zest and Juice the Lemon: Using a zester or grater, zest the lemon to extract its fragrant outer layer. Then, juice the lemon to capture its tangy flavor.

4. Blend Lemon Zest with Sugar: In a food processor, combine the lemon zest with 200g of caster sugar. Pulse until the zest is finely blended with the sugar, releasing its aromatic oils.

5. Prepare Dry Ingredients: In a separate bowl, sift together the self-raising flour, salt, and baking powder, ensuring they’re well combined and free of lumps.

6. Add Wet Ingredients: Into the food processor containing the lemon-sugar mixture, add the unsalted butter (softened) and eggs. Blend until you achieve a smooth and creamy consistency.

7. Incorporate Dry Ingredients: Gradually add the sifted dry ingredients to the food processor, pulsing gently until everything is incorporated and the batter is smooth.

8. Transfer to Cake Tin: Pour the cake batter into the prepared cake tin, spreading it evenly with a spatula to ensure it bakes evenly.

9. Bake: Place the cake tin in the preheated oven and bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

10. Prepare Lemon Syrup: While the cake is baking, prepare the lemon syrup by mixing 150g of caster sugar with the freshly squeezed lemon juice. Stir until the sugar is dissolved, creating a sweet and tangy syrup.

11. Apply Syrup: Once the cake is baked, remove it from the oven and immediately turn it out onto a serving dish. While it’s still hot, spoon the lemon syrup evenly over the top, allowing it to soak into the cake, infusing it with flavor and moisture.

12. Cool and Serve: Allow the cake to cool slightly before serving. For an indulgent touch, serve each slice with a dollop of thick cream, enhancing the lemony goodness with creamy richness.

Tips:

• For added freshness, consider using organic lemons for both the zest and juice.
• If you prefer a lighter texture, you can substitute some of the caster sugar with powdered sugar when blending with the lemon zest.
• To ensure even baking, rotate the cake tin halfway through the baking time.
• For a decorative touch, garnish the top of the cake with thin slices of lemon or a sprinkle of powdered sugar before serving.

Enjoy the delightful aroma and tantalizing taste of Sarah’s Lemon Cake with friends and family, and watch it disappear in no time!