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Luscious Lemon Cake

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“If you love lemon, then you will love this!”
READY IN:
50mins
SERVES:
16
YIELD:
16 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven, lightly grease and line the base of an 18cm/7 inch square cake pan with baking paper.
  2. Cream butter and sugar together until soft and fluffy.
  3. Beat eggs then gradually add a little of this egg mixture to the butter mixture, add 1 tablespoon of flour after each addition of the egg mixture.
  4. Add in the zest/grind from 1 lemon to the butter mixture.
  5. Beat until smooth.
  6. Squeeze the juice from the same lemon into the mixture (make sure the seeds did not get in!) and blend well with the rest of the batter before pouring it into the pan and smoothing the surface of the batter.
  7. Grate the remaining lemon and mix the zest with 2 tablespoons of sugar and set aside.
  8. Squeeze the juice from the second lemon into a small saucepan and add in the rest of the sugar (2 tablespoons) and heat gently while stirring.
  9. When the sugar has melted, simmer the liquid gently for a further 3 minutes until it becomes thick like a syrup.
  10. When the cake is done, remove from oven and using a toothpick (for smaller holes, you can use a fork if you like), poke the cake all over so that it is covered with tiny holes.
  11. Sprinkle the lemon zest+sugar mixture evenly over the surface of the cake and drizzle the lemon syrup onto the cake.
  12. Let the cake cool in the pan then cut into squares.
  13. And lastly ENJOY.

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