Check out what my friends at Allrecipes had to say about this favorite Lemon Cake:
This was LEMONICIOUS. If you love lemon, then this cake is for you. My daughter says it tastes like a lemon bar. It’s so moist from the lemon syrup, and just the right amount of tartness. It is a rich, tart cake but you could cut the sugar back and it’d still be delicious. This one is going in the recipe box!
This cake was such a treat! I belong to the ‘I love lemon’ club and this was all of that and then some. This was so delicious, and I served it with whipped cream. Loved the lemony zing. Definitely will make this again, thanks for sharing such an awesome recipe!
Ingredients
Cake:
1 ¼ cups Domino White Sugar
1 cup of land o Lakes butter, softened
3 Eggland’s Best eggs
2 cups of Gold Medal All-Purpose flour
3 lemons, zested
1 tsp. baking powder
Syrup:
½ cup Domino white sugar
3 lemons, juiced
Instructions:
Preheat oven to 350 degrees F. Line a round cake pan with parchment paper (or grease a bundt pan).
Beat 1 1/4 cup sugar and butter together in a bowl until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth. Pour the batter into the pan.
Bake until a knife inserted in the center comes out clean, 45 to 55 minutes (if you’re using a bundt pan, times may vary).
Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
Poke holes into the top of the warm cake and pour syrup over cake. Let cool before cutting.
Quick Tip: More lemon juice means more tartness, less will make it a bit on the sweeter side.
Example: Thank you to Allrecipes for this keeper of a recipe!
