• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Lemon-Drenched Lemon Cake

January 9, 2009 by Joy the Baker 115 Comments

Lemon Soaked Lemon Cake

Lemon-Drenched Lemon Cake.

For this cake, simple loaf pans just don’t measure up. After one slice of the perfect, absolutely perfect cake, it became clear that when I next bake this cake (tomorrow morning), I’ll need to devise some sort of pillow shaped cake pan.

This cake is going to be my new pillow. Forget goose feathers, cotton fluff, memory foam… I want, I need, I’m not sure how I’m going to live without a Lemon-Drenched Lemon Cake Pillow.

For serious.

Lemon Soaked Lemon Cake

Lemon Soaked Lemon Cake

Lemon Drenched Lemon Cakes

adapted from Dorie Greenspan

Print this Recipe!

Think of this cake as a classy version of the store bought, chemical filled version of Sara Lee pound cake. The density is only matched by the soft, moist and lemony crumb. Sara Lee? Yea, I had my suspicions too, but this cake is without a doubt, the best pound-type cake I’ve ever encountered. Love. Love. Love.

I doubled the ingredients for the syrup and spread them between the two cakes. I liked lots of syrup.

For the Cakes:

2 2/3 cups all-purpose flour

2 1/2 teaspoons baking powder

pinch of salt

2 1/3 cups sugar

1/2 plump, moist vanilla bean, split lengthwise, seeds scraped out and reserved, or 1 1/2 teaspoons pure vanilla extract

6 large eggs, preferably at room temperature

2/3 cups heavy cream

zest of two lemons, finely grated

1 stick, plus 7 Tablespoons (15 Tablespoons) unsalted butter, melted and cooled

For the syrup:

1/3 cup water

1/4 cup sugar

juice of two lemons

Lemon Soaked Lemon Cake

Making the cakes:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8 1/2-4 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Even if the pans are nonstick, it’s a good idea to butter and flour them. Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.

Sift together the flour, baking powder and salt.

Put the sugar and the lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of lemon. Add the vanilla bean seeds and work them into the sugar. If you are using vanilla extract, add it later, after you have added the eggs.

Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract (if using), then whisk in the cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing with a rubber spatula.

Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. As soon as the cake goes into the oven, make the syrup. After about 30 minutes in the oven, check the cakes for color- if they are browning too quickly, cover them lightly with foil tents.

Making the syrup:

Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.

When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.

Lemon Soaked Lemon Cake

Previous PostNext Post

Filed Under: Bread, Breakfast, Cakes, Fruit, Recipes, Vanilla

Previous Post: « Vanilla Bean Rice Pudding
Next Post: Honey-Lime Curd with Creme Fraiche »

Reader Interactions

Comments

  1. Pam

    January 9, 2009 at 5:29 pm

    You have a beautiful blog! This is a must try recipe for me. I love lemon anything so this cake is calling my name. Lovely.

    Reply
  2. Joie de vivre

    January 9, 2009 at 5:26 pm

    What gorgeous photos you have! Thank so much for your friend request on Foodbuzz. You have a beautiful site!

    Reply
  3. cyndi

    January 9, 2009 at 5:04 pm

    Love at first sight! This is definitely going in my pile of goodies that must be baked…and soon. As always, thank you for sharing :-)

    Reply
  4. Terry

    January 9, 2009 at 4:43 pm

    You have a wonderful blog. Keep up the good work.

    Reply
  5. Shauna

    January 9, 2009 at 3:59 pm

    I make a very lemon-y lemon glaze cake similar to this, but it calls for far fewer ingredients, key of which being Lemon Jello. It is quite possibly the most moist, squishy, gooey lemon cake ever. I still have friends from my Navy days who drool about it when we talk on the phone. Ahh, the good ol’ days!

    Reply
  6. ingrid

    January 9, 2009 at 3:40 pm

    I love the tart and tangy taste of lemon desserts. I finally bought some meyers lemons and have been search for just the right dessert to showcase them perhaps this is just the one. (I’ve never tried meyer lemons so don’t know how they differ in taste to regular ones)
    ~ingrid

    Reply
  7. Carol

    January 9, 2009 at 2:50 pm

    Looks fantastic! I love lemon anything!

    Reply
  8. joythebaker

    January 9, 2009 at 2:48 pm

    Phoo-D- These cakes would be absolutely lovely with Meyer lemons!

    Michelle- This cake might just work as a Bundt. Give it a shot and let me know!

    Alison- I understand not liking lemon! If you’d like to leave the lemon out, instead use 2 plump vanilla beans to rub into the sugar instead of the zest, or 1 1/2 tablespoon pure vanilla extract. You might also want to add 2 1/2 Tablespoons of dark rum into the batter. You’ll also leave the lemon out of the syrup and instead at 1/4 cup of dark rum after you dissolve the sugar over the fire. Or you could just leave the rum out and go nutty with a pure vanilla cake.

    Reply
  9. Alison

    January 9, 2009 at 2:22 pm

    OK…I will probably say something blasphemous…but I don’t do lemon baked goods. I don’t know why…they are just icky to me and I just can’t. Would everything be allright if I left out the zest and the syrup?

    Reply
  10. Michelle

    January 9, 2009 at 2:17 pm

    do you think this would work as a bundt?

    Reply
  11. Michelle

    January 9, 2009 at 2:15 pm

    OMG! I’d like a pillow of that cake too! Count me in…

    Reply
  12. Amanda

    January 9, 2009 at 2:00 pm

    Dorie can do no wrong. Seriously. That woman is like Jesus in the kitchen.

    Reply
  13. JachiCue

    January 9, 2009 at 1:51 pm

    wow, I want some! I really really want to devour that with some fresh whipped cream.

    OK hungry now. :)

    Reply
  14. Jaina

    January 9, 2009 at 1:47 pm

    That looks absolutely mouthwatering.

    Reply
  15. Phoo-D

    January 9, 2009 at 1:44 pm

    Okay, so I’m now drooling on my keyboard! That looks amazing. Do you think that Meyer lemons would be too subtle in flavor for the cake? In case you haven’t stopped by, I’m working my way through a big box of them now!
    Phoo-D

    Reply
Newer Comments »
Comments Page 1 of 8
1 2 3 … 8 Next »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Bread

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Pile of baked croissants on rack just like starbucks ham and cheese croissant recipe.
Easy Ham and Cheese Croissants

I’ve got 30 solid minutes of your weekend planned out for you.  You’re going to be standing in the kitchen, but I promise it won’t be long. Pour a cup of coffee – that’ll help with everything.  Within your 30 minutes you’re going to pull bakery-quality ham and cheese croissants out of the oven.  I’m…

Read More

Hot cross buns frosted.
Easter Hot Cross Biscuits

Where do you land when it comes to Easter brunch?  Are you a ham, roasted lamb, and scalloped potato family?  Are you more of a quiche salad and biscuit clan?  Do you skip directly to the jelly beans and Cadbury mini eggs?  I’m nodding my head yes – there’s no wrong way to do it. …

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Berry crostata topped with whipped cream with coffee.

A Single Serve Berry Crostata Recipe

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My EASIEST Strawberry Sheet Cake is also my absolu My EASIEST Strawberry Sheet Cake is also my absolute favorite. Get into a box of white cake mix and fresh 🍓🍓 purée! Topped with a thick layer of strawberry cream cheese frosting - this cake is a little pink dream! ⁣
⁣
The Easiest Strawberry Sheet Cake recipe linked in the bio for you! 💋
Our resident reader, @tobyfels shares my favorite Our resident reader, @tobyfels shares my favorite list of the summer on Joy the Baker this year: The Best Books for Summer 2022!  As a person who reads Beach Reads all year long, this is IT! With titles by @ashleymcoleman_ @anarasong @annleary @bonnie_garmus_author @heyashposton @annabelmonaghan @greerhendricks @sarahpekkanen @shelbyvanpeltwrites @marilynsimonrothstein @@misterosman and @kirstin.chen. The guide to your bookworm summer linked in the bio!
Over here testing the limits of “you are what yo Over here testing the limits of “you are what you eat” and will soon be taking my final form as a summer tomato. ⁣🫠🍅
⁣
This Mediterranean Feta and Fresh Tomato Tart is an absolute show stopper with a buttery crisp, press-in crust, whipped feta, and layers of fresh tomato, cucumber, onions, and olives. I’ll leave the recipe linked in the bio - it’s really very special. Join me. We are 🍅🍅.
Here are my two best kept secrets for getting thro Here are my two best kept secrets for getting through this summer.  I’ve never been much for secrets so I’m letting you right in! ⁣
1.	I’m committed to folding crumbled chewy brownies into the easiest homemade no-churn ice cream.⁣
2.	I’m shopping for all of my baking and summer entertaining essentials, wine and cheese at the new @aldiusa stores opening across the Gulf Coast! Wait… you’re as obsessed with ALDI as I am, right? The shopping is always easy and affordable and I always come home with a fun treat among my essentials. Hit up my stories to see my grocery haul (and the chips I ate in the car on the way home) and head to your nearest ALDI for your summer essentials!  #ad⁣
⁣
I’ll leave the recipe and your #ALDILove grocery list linked in the bio!
Let’s just make one! ⁣ ⁣ One Single Berry Cr Let’s just make one! ⁣
⁣
One Single Berry Crostata just you for. Double the recipe (🔗 in the bio) only if you want to share. ⁣
⁣
#joythebaker #berry #crostata #smallbatch #dessert #foodblogfeed
The freezer is packed with ice cream treats from h The freezer is packed with ice cream treats from here on out, and that’s a promise. ⁣
⁣
Find this Milk and Cereal Ice Cream Bar and loads of other semi-homemade ice cream treats linked in the bio! 💓🍦🫠
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up