Soaked lemon cake Recipe | Food From Portugal (2024)

Written by Pedro BarbosaPublished onJanuary 21, 2014 Updated onSeptember 29, 2023

TABLE OF CONTENTS

• Ingredients
• How to make (step-by-step with photos)
• Tips
• You may also like
• Soaked lemon cake
• Nutrition facts

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

• Lemon zest
• Butter
• Granulated sugar
• Eggs
• All-purpose flour
• Baking powder
• Milk
• Lemon juice

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE SOAKED LEMON CAKE

Step 1:
For the cake: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with butter or margarine and dust with flour.

Step 2: Beat the sugar and the butter until obtain a hom*ogeneous mixture. Add the lemon zest, eggs and mix for 3 to 4 minutes until it's nicely incorporated. Add the milk, flour, baking powder and beat until a creamy and hom*ogeneous mixture.

Step 3: Pour the mixture into the prepared tin and bake for 30 minutes.

Step 4: Remove the cake from the oven and unmold.

Step 5:
For the syrup: In a saucepan, mix the sugar and the lemon juice. Heat on a medium heat until starts bubbling.

Step 6: Prick the cake a few times with a toothpick, pour the syrup over the top and let absorb. Let cool to room temperature and serve.

TIPS FOR SOAKED LEMON CAKE

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.

3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.

5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

YOU MAY ALSO LIKE

• Simple butter and lemon cake
• Lemon and olive oil cake
• Lemon cake
• Lemon yogurt cake
• Lemon oregano cake

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Do you want to prepare a simple, fluffy and refreshing cake? Make this delicious cake soaked with lemon syrup. Gather your friends and serve the cake with a cup of tea. Bon appetit!!!

Category:Cakes, Desserts, Recipes, Videos

See Also

Lemon Cream Cake: Greek Lemonopita

Cuisine: Portuguese

Difficulty: Easy

Servings: 12 slices

Prep Time:

25 m

Cook Time:

30 m

Total Time:

55 m

Ingredients

For the cake:
• Zest of one lemon
• 100 grams (1/2 cup) butter to room temperature
• 150 grams (2/3 cup) granulated sugar
• 3 medium eggs
• 150 grams (1 cup) all-purpose flour
• 1 teaspoon baking powder
• 4 tablespoons milk

For the syrup:

• 100 ml (1/2 cup) lemon juice
• 100 grams (1/2 cup) granulated sugar

Directions

1. For the cake:
   Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter or margarine and dust with flour.
2. In an electric mixer, beat on medium speed the sugar and the butter until obtain a hom*ogeneous mixture. Add the lemon zest, eggs and mix for 3 to 4 minutes until it's nicely incorporated. Add the milk, flour, baking powder and beat until a creamy and hom*ogeneous mixture.
3. Pour the mixture into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).
4. Remove the cake from the oven and unmold.
5. For the syrup:
   In a saucepan, mix the sugar and the lemon juice. Heat on a medium heat until starts bubbling.
6. Prick the cake a few times with a toothpick, pour the syrup over the top and let absorb. Let cool to room temperature and serve.

Soaked lemon cake

Nutrition facts

Serves 12 slices

Per Serving:

% DAILY VALUE

Calories 204

Total Fat 8 g(10%)

Saturated Fat 5 g(24%)

Cholesterol 59 mg(20%)

Sodium 68 mg(3%)

Total Carbohydrate 31 g(11%)

Protein 3 g

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