Soaked Lemon Cake Recipes

SOAKED LEMON CAKE (SWISS STYLE)

Steps:

• Preheat the oven to 180°C Butter a loaf pan and line it with waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
• In a mixer, cream the butter, add sugar and mix. Add the eggs one at a time, then add the vanilla and lemon extract followed by the lemon zests.
• Mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the batter mixture and a bit of milk. Mix until just smooth.
• Pour into the prepared pan and bake for around 45 minute.
• Make the syrup:.
• In a pan, stir together the juice of the lemons and add sugar, mix until the sugar is dissolved on medium heat.
• When the cake is done, let it cool in the pan 15 minutes. Take it out of the pan and peel off the waxed paper.
• Using a pastry brush, spread the warm syrup all over the top and sides of the cake and let soak. Cut into thick slices and soak each slice in the syrup. Let cool at room temperature or wrap each slice in plastic wrap and put in the refrigerator. Serve at room temperature.

SOAKED LEMON CAKE

Steps:

• For the cake: Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter or margarine and dust with flour.
• In an electric mixer, beat on medium speed the sugar and the butter until obtain a homogeneous mixture. Add the lemon zest, eggs and mix for 3 to 4 minutes until it's nicely incorporated. Add the milk, flour, baking powder and beat until a creamy and homogeneous mixture.
• Pour the mixture into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).
• Remove the cake from the oven and unmold.
• For the syrup: In a saucepan, mix the sugar and the lemon juice. Heat on a medium heat until starts bubbling.
• Prick the cake a few times with a toothpick, pour the syrup over the top and let absorb. Let cool to room temperature and serve.

SOAKED LEMON SEMOLINA CAKE

Steps:

• Grease and flour a round 20 cm cake tin.
• Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
• Fold in the semolina, baking powder, nuts, and milk, mixing well.
• Pour into the prepared pan and bake in a preheated 160C oven for 30-35 minutes or until just set and golden.
• Let cake cool in pan 15 minutes.
• While the cake is baking, make the syrup by boiling the sugar in 200 ml water for 8-10 minutes or until clear ans syrupy.
• Add lemon juice and return to a rapid simmer, cooking for another few minutes.
• Poke the cake all over with fork and then spoon the warm syrup over, a little at a time, letting it soak in- you want to get all of it to soak inches.
• Place berries in a small pan with the powdered sugar and 3 Tbsp water and heat gently until the sugar dissolves and the berries start to soften up.
• (Taste and add a bit more sugar if the berries are very tart).
• Serve cake warm, cut into wedges with the warm berries on top.

LEMON DRIZZLE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4.
• Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
• Sift in the self-raising flour, then add the lemon zest and mix until well combined.
• Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
• Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
• While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
• Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.