Lemon Syrup Cake

By Ashton Swank

Prep Time:

20m

Bake/Cook Time:

30m

Yield:

10 servings

This Lemon Syrup Cake is dense like a pound cake and is soaked in a lemon syrup that keeps it moist and flavorful. The sweet glaze perfectly compliments the tartness of the lemon syrup. It’s a delicious choice for brunch or for a springtime dessert when entertaining.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

Lemon Cake

1 1/2 cups all-purpose flour*
1 cup Imperial Sugar Extra Fine Granulated Sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs, room temperature
1/3 cup buttermilk, room temperature
1/3 cup fresh lemon juice
1/2 teaspoon vanilla extract
Zest of 1 lemon

Lemon Syrup

1/3 cup Imperial Sugar Extra Fine Granulated Sugar
1/3 cup fresh lemon juice

Lemon Glaze

1 cup Imperial Sugar Confectioners Powdered Sugar
2 tablespoons fresh lemon juice
Additional lemon zest if desired

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350ºF. Butter and flour or spray 8-inch cake pan with non-stick spray. Set aside.
Mix together flour, sugar, baking powder, baking soda, and salt. Create a well in center of dry ingredients.
Add oil, eggs, buttermilk, lemon juice, vanilla, and lemon zest. Use a fork to mix batter (some remaining lumps are okay).
Pour batter into prepared cake pan. Bake for 30 minutes or until a toothpick inserted in center comes out clean.
While cake is baking, make lemon syrup. Mix lemon juice and sugar over medium-high heat until sugar has dissolved and mixture is bubbling. Remove from heat.
While cake is still warm, prick top of cake all over with a fork. Pour syrup over cake. Let it cool completely.
Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Spread glaze over cake.
Let glaze set, then slice and serve.