Heavenly Lemon Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch round cake pan with parchment paper. (5 minutes)

Recipe View In a large bowl, cream together 1 1/4 cups of sugar and softened butter using an electric mixer until light and fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. (8 minutes)

Recipe View In a separate bowl, whisk together the flour, lemon zest, and baking powder. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix. Pour the batter into the prepared cake pan. (5 minutes)

Recipe View Bake in the preheated oven for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. (50 minutes)

Recipe View While the cake is baking, prepare the lemon syrup. In a saucepan, combine 1/2 cup of sugar and lemon juice. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the syrup is clear. (5 minutes)

Recipe View Once the cake is out of the oven, poke holes into the top using a skewer or toothpick. Slowly pour the warm lemon syrup evenly over the cake, allowing it to soak in. (3 minutes)

Recipe View Let the cake cool slightly in the pan before removing it and slicing. Serve warm or at room temperature. (20 minutes)