Lemon Cake with Lemon Syrup

Prev Article Next Article

For the Cake:

4 large eggs or 5 medium eggs
1 cup sugar (approximately 160-180 grams)
A pinch of salt
1 packet vanilla sugar (or 1 teaspoon vanilla extract)
2 cups flour, not fully packed (about 200 grams, adjust as needed based on egg size)
60 grams vegetable oil (about 1/3 cup)
60 grams milk (about 1/3 cup)
1/2 cup lemon juice
1/2 cup sugar
1 packet baking powder
1/2 cup water
1 tablespoon cornstarch (fully packed)
1 tablespoon butter

For the Syrup:

Preparation:
- Preheat the oven to 180°C (350°F).
- Grease and flour a cake pan or line it with parchment paper.
Making the Cake Batter:
- In a large bowl, beat the eggs with sugar and vanilla sugar until fluffy.
- Add a pinch of salt and continue beating until well combined.
- Gradually add the flour and baking powder while mixing at low speed.
- In a separate bowl, mix together the vegetable oil and milk, then add to the batter and mix until smooth.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking:
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
Preparing the Lemon Syrup:
- In a saucepan, combine the lemon juice, sugar, water, cornstarch, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes syrupy.
- Remove from heat and let cool slightly.
Assembling the Cake:
- Once the cake has cooled, poke holes all over the top with a skewer or fork.
- Slowly pour the warm lemon syrup over the cake, allowing it to soak in.
- Decorate with lemon slices if desired.
Serving:
- Slice and serve the lemon cake, drizzling with any remaining syrup if desired.