Easy Moist Lemon Cake
This cake can be described in three words: EASY, MOIST and LEMONY! That's what makes it a great go-to dessert recipe. The secret to making this lemon cake super moist are the greek yoghurt and lemon syrup, which only takes 5 minutes to make. Whether it's for a birthday, friends, dinner parties or just for fun, we got you covered!
Servings: 1 cake (30 cm mould)
Ingredients
Dry ingredients
- 240 g flour
- 150 g sugar
- 15 g backing powder about 1 pack or 5 flat tsp
Wet ingredients
- 3 eggs
- 170 g greek yoghurt or any yoghurt that is slightly thicker
- 100 ml olive oil or sunflower oil
- 50 ml lemon juice
- 2 tbsp lemon zest
Lemon syrup
- 70 ml lemon juice
- 50 ml water
- 35 g sugar
Instructions
Bake the cake
- Pre-heat the oven to 180 degrees.
- In a large bowl, combine the dry ingredients and mix.
- Zest and then juice 2-3 lemons. Add all of the zest, 50ml lemon juice (set the rest, about 70ml, aside for the syrup), oil, greek yoghurt and eggs to the dry ingredients and mix for 4-5 minutes, until the sugar is fully dissolved.
- Butter your mould, or use baking paper to avoid sticking. For this quantity of dough we use a 30cm long loaf mould. Bake for 40-45 mins on 180 degrees. Test with a stick or knife if it is ready after 40 minutes.
Infuse it with lemon syrup
- While the cake bakes, combine the remaining lemon juice (about 70 ml), water and sugar in a sauce pan and bring to boil. Let is simmer for 5 minutes
- When the cake is baked, leave it in the mould and use a skewer to poke some holes across the cake for the syrup to sink in. Pour the syrup all across. As it's all captured in the mould, it will continue to infuse the cake, making it super lemony and moist.Enjoy!