Ingredients for Lemon Drenched Lemon Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- Vanilla Beans
- 3 large eggs
- Heavy Cream
- Lemons, Zest Of
- Unsalted Butter
- 1/2 cup water
- Lemons, Juice Of
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How to Make Lemon Drenched Lemon Cake
- Preheat oven to 350°F (175°C). Center a rack in the oven.
- Grease and flour two 8 1/2 x 4 1/2-inch loaf pans. (Even if nonstick, this extra step is recommended). Place pans on a baking sheet or two stacked baking sheets.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, combine sugar and lemon zest. Use your fingers to rub them together until fragrant and the sugar is moist.
- Add vanilla bean seeds (or vanilla extract—add extract after the eggs) and mix well.
- Add eggs one at a time, whisking until fully incorporated after each addition.
- Whisk in vanilla extract (if using). Then, whisk in the cream.
- Gently fold in the dry ingredients in 3-4 additions using a rubber spatula.
- Fold in the melted butter in 2-3 additions.
- Divide batter evenly between prepared pans.
- **Begin making the syrup (see step 17) as soon as the cakes go into the oven.**
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean. If cakes brown too quickly, tent loosely with foil after 30 minutes.
- **Syrup Instructions:** While cakes bake, combine water and sugar in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to a boil. Remove from heat and stir in lemon juice. Let cool.
- Transfer cakes to a wire rack to cool for 5 minutes before inverting onto the rack.
- Place rack over a baking sheet lined with wax paper. Poke holes all over the cakes using a skewer or toothpick.
- Brush cakes generously with cooled syrup, allowing them to absorb the liquid.
- Let cakes cool completely to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
104g
Fat
39g
Carbs
13g
