Lemon Zest Cake Recipe

Lemon Zest Cake Recipe

Ingredients

• • Eggs: 3
  • Sugar: 90 g (3 oz, 1/2 cup)

• • Salt: A pinch
  • Lemon Zest: From two lemons
  • Butter: 170 g (6 oz, 8 tablespoons), melted

• • Flour: 200 g (7 oz, 1 cup + 1/3 cup)
  • Baking Powder: 15 g (0.5 oz, 3 teaspoons)
  • Milk: 2 tablespoons

For the Soak:

• Lemon Juice: 75 ml (2.5 fl oz, juice of two lemons)
• Powdered Sugar: 100 g (3.5 oz)

Directions

1. Prepare the Batter:
   • • Preheat your oven to 160°C (320°F).
   • • In a large mixing bowl, beat 3 eggs with 90 g of sugar and a pinch of salt until the mixture is light and fluffy.
     • Add the zest of two lemons and melted butter (170 g). Mix well.
     • Sift together the flour (200 g) and baking powder (15 g), then fold into the egg mixture.
   • Add 2 tablespoons of milk and mix until the batter is smooth.
2. Bake:
   • • Pour the batter into a greased and floured cake pan.
   • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
3. Prepare the Lemon Soak:
   • • While the cake is baking, mix 75 ml of lemon juice with 100 g of powdered sugar until fully dissolved.

4. Soak the Cake:
   • • Once the cake is done baking, remove it from the oven and immediately poke small holes all over the top with a toothpick.
     • Pour the lemon soak over the hot cake, allowing it to absorb fully.
   • Cover the cake with cling film and leave it to cool completely.