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Meyer Lemon Syrup Cake Recipe

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★★★★

3.8 from 61 reviews

A moist and tangy Meyer Lemon Syrup Cake that combines the zesty brightness of Meyer lemons with a soft, buttery cake base, enhanced by a sweet lemon syrup soaking through for extra flavor and moisture.

Ingredients

Scale

For the Cake

  • 125 g softened unsalted butter
  • 175 g caster sugar
  • Zest of 1 Meyer lemon
  • 2 eggs
  • 175 g plain flour
  • 10 g baking powder
  • Pinch of fine salt
  • 60 ml milk

For the Lemon Syrup

  • Juice from 2–3 Meyer lemons
  • 50 g icing sugar

Instructions

  1. Preheat and prepare pan: Preheat your oven to 180°C (350°F) and grease a 20 cm (8 inch) cake tin to prevent sticking during baking.
  2. Cream butter, sugar, and zest: In a mixing bowl, cream together the softened butter, caster sugar, and lemon zest until the mixture is light and fluffy, which helps incorporate air into the batter for a soft texture.
  3. Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
  4. Combine dry ingredients: Gently mix in the plain flour, baking powder, and salt until just combined, taking care to avoid overmixing which can toughen the cake.
  5. Incorporate milk: Stir in the milk to achieve a smooth batter consistency, making it easier to pour and bake evenly.
  6. Bake the cake: Pour the batter into the prepared tin and bake for about 45 minutes, or until a skewer inserted into the center comes out clean, indicating the cake is done.
  7. Prepare lemon syrup: While the cake bakes, combine the Meyer lemon juice and icing sugar in a small saucepan over low heat, stirring until the sugar dissolves completely to create a syrup.
  8. Soak the cake: When the cake is warm, poke holes all over the surface using a skewer or fork, then pour the lemon syrup over it to allow the cake to absorb the syrup and enhance its moisture and flavor.
  9. Cool and serve: Allow the cake to cool completely in the tin before removing and serving to let the flavors set and the syrup fully absorb.

Notes

  • Use Meyer lemons when possible for a sweeter, less acidic lemon flavor.
  • Make sure not to overmix the batter to keep the cake tender.
  • Allow the cake to cool completely to avoid the syrup running off when slicing.
  • The syrup soaking step can be adjusted by adding more or less lemon juice depending on your tartness preference.
  • Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Meyer lemon cake, lemon syrup cake, moist lemon cake, citrus dessert, homemade cake

Find it online: https://epicrecipebox.com/meyer-lemon-syrup-cake-recipe/