Lemon Cake

Author

Lior Lev Sercarz 

Servings

One 9" cake

Category

Sweet

Ingredients

• 1 (8oz stick) Salted butter (113g)
• 3/4 Cup sugar (150g)
• 2 Eggs
• 1 1/2 cups All-purpose flour (234g)
• 1 tsp Baking powder (5g)
• 1/2 tsp Salt (3g)
• 1/2 cup Milk or almond milk (120g)
• 1 Tbsp of Lemon Peel or zest from 2 lemons
• 1/4 cup Sugar (50g)
• Juice from 2 lemons, strained for seeds

Directions

1. Preheat the oven to 350°F and move a rack to the center.
2. Grease a round 9-inch cake pan with butter or cooking spray and set aside.
3. Using a stand or hand mixer cream the butter with 3/4 cup of sugar. Combine the flour, baking powder, and salt together in a separate bowl.
4. Add the eggs and lemon zest to the creamed butter and keep mixing until smooth. Slowly add the dry mix to the butter mixture until fully incorporated. Pour in the milk and mix until everything is creamy and smooth.
5. Pour the batter into the greased pan and level the surface with a silicon spatula.
6. Bake for about 20 minutes or until cooked through. The cake is done when a knife or tooth pick inserted into the center comes out clean.
7. For the syrup, mix the 1/4c sugar and lemon juice until the sugar dissolves.
8. Drizzle the syrup onto the warm cake. and leave to rest for about 10 minutes before flipping it over onto a plate or platter. Enjoy!