Bright, and irresistibly moist, this Zesty Lemon Cake is a delightful treat for any occasion. Infused with fresh lemon zest and juice, it pairs beautifully with a smooth chocolate glaze for the perfect balance of sweet and citrusy flavors. Easy to make and sure to impress, this cake is a must-have for your dessert repertoire.
Ingredients:
2 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/4 cups unsalted butter (2 1/2 sticks), melted
5 large eggs, separated
2 tsp baking powder
1 tsp finely grated lemon zest
1 tbsp powdered sugar
1/3 cup lemon juice
3.5 oz dark chocolate, chopped
2 tbsp heavy cream
Instructions:
Preheat oven to 320°F (160°C). Grease a 12-inch (30 cm) loaf pan.
In a large bowl, beat melted butter and granulated sugar until fluffy. Gradually add egg yolks, one at a time, along with the grated lemon zest.
Mix in flour and baking powder until just combined. Pour batter into the prepared pan.
Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly, then invert it onto a plate. Poke several holes with a toothpick and drizzle with a mixture of lemon juice, sugar, and a little water (or use lemon liqueur for extra flavor).
For the chocolate glaze: melt chocolate over a double boiler, stir in heavy cream, and pour over the soaked cake. Let set before slicing and serving.
