Not Your Average Lemon Cake
If you’re looking for a citrus dessert that’s light yet bursting with flavour, this Lemon Cake is about to become your new favourite. More than just a traditional sponge, this cake is soaked in a luscious orange syrup that brings a vibrant twist to every bite. It’s the perfect balance of tangy, sweet, and refreshingly zesty.
With its moist crumb and airy texture, this Lemon Cake is rich yet delicate—ideal for those who love their desserts with a citrusy punch. The surprise hit of orange syrup adds a layer of brightness that makes it stand out from ordinary lemon cakes or vanilla sponges.
Ready in under an hour, this cake is as simple to prepare as it is satisfying. Whether you’re serving it for afternoon tea, a weekend brunch, or a special celebration, it’s a guaranteed crowd-pleaser. Serve with a dollop of fresh cream or a scoop of vanilla ice cream, and finish with a sprinkle of zest for an elevated presentation.
Ingredients
For the Cake
- 1 cup sugar
- ½ cup flour
- 1 cup sugar or substitute with honey
- ½ tsp baking powder
- 3 tbs baking powder
- 3 tbsp butter
- ⅔ cup milk
For the Lemon Syrup
- 1 cup Lemon juice
- 1 tbsp butter
- 1 tbsp cornflour
- 1 tbsp honey add more honey to taste
Instructions
Prepare the Cake
- Preheat oven to 350°F / 177°C. Grease a springform cake tin with non-stick spray.
- Beat sugar and butter for 3 minutes until creamy.
- Sift flour and baking powder into batter; mix on low.
- Add milk and melted butter; whisk until smooth.
- Bake 20–30 minutes or until toothpick is clean.
Make the Syrup
- Boil lemon juice in a saucepan.
- Mix cornflour with water; stir into juice with butter and honey.
- Cook until thickened; remove and cool.
Assemble
- Rest cake 5 minutes, then transfer to plate.
- Pour syrup over warm cake, spreading evenly, or drizzel over the cake.
- Garnish with zest; serve with cream or ice cream if desired.
Citrus Bliss: Moist Lemon Cake with Lemon Syrup
Equipment
- 1 springform cake tin or any other shaped cake tin
Ingredients
For the Cake
- 1 cup sugar
- ½ cup flour
- 1 cup sugar or substitute with honey
- ½ tsp baking powder
- 3 tbs baking powder
- 3 tbsp butter
- ⅔ cup milk
For the Lemon Syrup
- 1 cup Lemon juice
- 1 tbsp butter
- 1 tbsp cornflour
- 1 tbsp honey add more honey to taste
Instructions
Prepare the Cake
Preheat the oven to 350°F / 177°C. Lightly grease a springform cake tin with non-stick spray
- In a mixing bowl, beat the sugar and butter together using a stand or handheld mixer on high speed for about 3 minutes, until smooth and creamy.
- Scrape down the sides of the bowl. Sift together the flour and baking powder, then add them to the batter with the mixer on low speed.
- Slowly pour in the milk and melted butter. Mix just until combined. For best results, scrape down the bowl again and whisk by hand to ensure a lump-free batter.
- Pour the batter into the prepared cake tin and bake for 20–30 minutes, or until a toothpick inserted comes out clean.
Make the Syrup
- While the cake bakes, heat the lemon juice in a saucepan over medium heat until it begins to boil.
- In a small bowl, mix the cornflour with a splash of water to form a smooth paste.
- Stir the cornflour mixture into the boiling lemon juice, along with the butter and honey. Stir continuously until the syrup thickens slightly. Remove from heat and allow to cool slightly.
Assemble
- Once the cake is done, remove it from the oven and let it rest for 5 minutes before transferring to a serving plate.
- While still warm, gently pour the syrup over the cake using the back of a spoon to distribute it evenly, or drizzel in a pattern.
- Garnish with lemon or orange zest, and serve with cream or ice cream if desired.