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Deliciously moist Lemon Syrup Cakes topped with a tangy lemon glaze.

Lemon Syrup Cakes

This bright, sticky Lemon Syrup Cake is a weeknight hero that combines simple pantry ingredients with a punch of citrus for a moist dessert that feels special.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour Use unbleached flour for the best results.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter Use high-quality butter for better flavor.
  • 2 large eggs Bring to room temperature before mixing.
  • 1/2 cup milk Use whole milk for best results.
  • 1 tablespoon baking powder
  • 1 zest lemon Zest before juicing.
  • 1/4 cup fresh lemon juice Preferably fresh.
Syrup Ingredients
  • 1/2 cup granulated sugar For the syrup.
  • 1/2 cup water To dissolve with the sugar.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
  2. Cream together the unsalted butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the milk, lemon zest, and fresh lemon juice until just combined.
  4. In another bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry mix to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. While the cake bakes, prepare the syrup by heating the sugar and water in a saucepan until the sugar dissolves.
  3. Once baked, poke holes in the top of the cake and pour the warm syrup over it.
  4. Allow the cake to soak in the syrup before serving for best results.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Use room-temperature ingredients for better blending.