There’s something incredibly uplifting about a slice of Super Moist Lemon Cake. This cake is not just any ordinary dessert; it’s like a burst of sunshine on your plate. With its tender crumb and zesty lemon flavor, it’s the perfect treat for anyone who loves a delightful citrusy sweet. The best part? It’s topped with a luscious homemade lemon curd that seeps into the cake, creating an irresistible moist texture. Whether it’s for a special occasion or just because, this cake is a beloved favorite.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 30-35 minutes
- Total time: About 1 hour
- Servings: 8-10
- Estimated calories: 300 per slice
Ingredients
- 200g Sugar
- 1 tsp Lemon zest
- 110g Butter
- 30ml Vegetable oil
- 2 Eggs
- 30ml Lemon juice
- 200g Plain Flour
- 1 tsp Baking powder
- 100ml Milk
- 1 tsp Vanilla extract
- Juice of 2 Lemons
- 100g Sugar (for Lemon Curd)
- 55g Butter (for Lemon Curd)
- 2 Eggs (for Lemon Curd)
- 60g Powdered Sugar
- 1-2 tbsp Milk
Instructions
- In a mixing bowl, combine the plain flour, baking powder, sugar, and lemon zest. Mix well to combine all the dry ingredients.
- Add the eggs, vegetable oil, butter, milk, lemon juice, and vanilla extract to the bowl.
- Whisk the mixture at low speed for about 30 seconds.
- Use a spoon to ensure everything is well mixed, then whisk again for an additional 30 seconds.
- Pour the batter into a lined baking tray.
- Bake in a preheated oven at 175°C (350°F) for 30-35 minutes or until a toothpick comes out clean.
- To make the lemon curd, set up a bowl over a simmering pan. Combine the lemon juice and sugar in the bowl and mix until the sugar is melted.
- Add the butter and continue mixing until it dissolves.
- Gradually add the lightly beaten eggs while whisking continuously until the mixture thickens (about 4-5 minutes).
- Pour the lemon curd into a bowl and cover it.
- Once the cake is baked, while it’s still warm, poke holes in it and pour the lemon curd over the top.
- Let the cake cool down completely or chill it in the fridge.
- For the icing, mix the powdered sugar and milk to create a smooth consistency.
- Transfer the icing to a small sandwich bag or piping bag and draw white lines over the lemon curd on the cake.
Why This Recipe Works
This recipe is all about balance. The combination of fresh lemon juice and zest provides a bright flavor, while the moist cake holds its texture beautifully thanks to the butter and eggs. The homemade lemon curd not only enhances the flavor but also adds a layer of richness that’s hard to resist.
Serving Ideas
Enjoy this Super Moist Lemon Cake any time of the year! It’s a fantastic choice for birthdays, brunches, or afternoon tea gatherings. It pairs wonderfully with a cup of tea or coffee. You can also serve it with whipped cream or fresh berries for an extra special touch.
Helpful Tips
- Make sure all your ingredients are at room temperature to achieve the best results.
- Allow the cake to cool completely before adding the lemon curd to prevent it from melting.
- Store leftovers in an airtight container in the fridge for up to three days.
- If you want to save time, you can prepare the lemon curd a day in advance and store it in the refrigerator.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest to the batter.
FAQ
1. Can I use bottled lemon juice?
Yes, but fresh lemon juice is recommended for the best flavor.
2. How should I store the cake?
Keep it in an airtight container in the fridge to preserve moisture.
3. Can I freeze this cake?
Yes, you can freeze the un-iced cake. Wrap it tightly in plastic wrap and foil for up to three months.
4. What can I substitute for the eggs?
You can try using a flax egg or a commercial egg replacer, but results may vary.
There’s truly nothing like the taste of homemade Super Moist Lemon Cake. It’s easy to make, utterly delicious, and perfect for any occasion. Give this recipe a try, and I’m sure it will become a favorite in your home too!
Super Moist Lemon Cake
This Super Moist Lemon Cake is a delightful treat with a tender crumb, zesty lemon flavor, and topped with homemade lemon curd for an irresistible texture.
Cake Ingredients
- 200 g Sugar
- 1 tsp Lemon zest
- 110 g Butter
- 30 ml Vegetable oil
- 2 Eggs
- 30 ml Lemon juice
- 200 g Plain Flour
- 1 tsp Baking powder
- 100 ml Milk
- 1 tsp Vanilla extract
- 2 Juice of 2 Lemons
Lemon Curd Ingredients
- 100 g Sugar (for Lemon Curd)
- 55 g Butter (for Lemon Curd)
- 2 Eggs (for Lemon Curd)
- 60 g Powdered Sugar (for icing)
- 1-2 tbsp Milk (for icing)
Preparation
- In a mixing bowl, combine the plain flour, baking powder, sugar, and lemon zest. Mix well to combine all the dry ingredients.
- Add the eggs, vegetable oil, butter, milk, lemon juice, and vanilla extract to the bowl.
- Whisk the mixture at low speed for about 30 seconds.
- Use a spoon to ensure everything is well mixed, then whisk again for an additional 30 seconds.
- Pour the batter into a lined baking tray.
Baking
- Bake in a preheated oven at 175°C (350°F) for 30-35 minutes or until a toothpick comes out clean.
Making Lemon Curd
- To make the lemon curd, set up a bowl over a simmering pan. Combine the lemon juice and sugar in the bowl and mix until the sugar is melted.
- Add the butter and continue mixing until it dissolves.
- Gradually add the lightly beaten eggs while whisking continuously until the mixture thickens (about 4-5 minutes).
- Pour the lemon curd into a bowl and cover it.
Finishing Touches
- Once the cake is baked, while it’s still warm, poke holes in it and pour the lemon curd over the top.
- Let the cake cool down completely or chill it in the fridge.
- For the icing, mix the powdered sugar and milk to create a smooth consistency.
- Transfer the icing to a small sandwich bag or piping bag and draw white lines over the lemon curd on the cake.
Make sure all your ingredients are at room temperature for the best results. Store leftovers in an airtight container in the fridge for up to three days. If you want to save time, you can prepare the lemon curd a day in advance and store it in the refrigerator. For a more intense lemon flavor, add an extra teaspoon of lemon zest to the batter.
