Lemon Cake
To-Die-For Lemon Cake Recipe: Irresistible Flavor
Table of Contents
When you take that first bite of lemon cake, it’s like sunshine in a slice. A delightful contrast of sweet and tart, this cake is wonderfully moist with a tender crumb that just begs to be savored. Bright lemon juice and fragrant lemon zest come together to create a dazzling symphony of flavors that dance on your palate. It’s not just a dessert; it’s an experience that has a way of brightening any occasion, whether it’s a casual afternoon tea or a festive family gathering.
This lemon cake recipe is straightforward, making it perfect for both novice bakers and seasoned pros. You will love how quickly it comes together with ingredients you probably already have on hand. No fancy equipment is required—just a trusty bowl and whisk. I remember the first time I baked this cake; the aroma wafting through my kitchen was so inviting, I practically had to resist slicing into it before it cooled. Trust me, once you try this cake, it will become a regular in your dessert rotation!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep time, you can have this cake in the oven before you even know it!
- Irresistible Flavor: The combination of sweet sugar and zesty lemons creates a mouthwatering balance that’s hard to resist.
- Eye-Catching Appeal: Perfectly golden and drizzled with a glossy lemon glaze, it looks stunning on any dessert table.
- Flexible Serving: Ideal for brunch, snack time, or dessert after dinner, this cake fits any occasion effortlessly.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by substituting all-purpose flour with a gluten-free blend.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour: This forms the base of our cake. For gluten-free baking, a 1:1 gluten-free flour mix works beautifully.
- 1 teaspoon baking powder: Essential for leavening, giving the cake a light and airy texture.
- ½ teaspoon salt: A crucial ingredient that balances the sweetness and enhances flavor.
- 1 cup granulated sugar: This provides sweetness and aids in achieving that lovely golden crust.
- ½ cup unsalted butter, softened: For rich flavors and moistness, always use high-quality butter; margarine can be a substitute, but the flavor won’t be as rich.
- 2 large eggs: These add moisture and structure to the cake. Make sure they’re at room temperature for even mixing.
- 1 teaspoon vanilla extract: A little hint of vanilla rounds out the flavors perfectly.
- ½ cup milk: Provides moisture; using whole milk yields the richest flavor, but any milk will do.
- Zest of 2 large lemons: Adds vibrant citrus notes to the cake. Use a microplane for fine zesting and avoid the bitter white pith.
- ¼ cup fresh lemon juice: The star ingredient for that delightful tanginess in the cake.
- 1 cup powdered sugar: For the glaze, giving it that nice sweetness.
- 2-3 tablespoons fresh lemon juice: To thin out the powdered sugar for a pourable, flavorful glaze.
How to Make Lemon Cake
Preheat: Begin by preheating your oven to 350°F (175°C). Greasing and flouring a 9-inch round cake pan or loaf pan is essential for avoiding any sticking.
Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that your leavening agent gets evenly distributed throughout the batter.
Cream Sugar and Butter: In a large bowl, cream together the 1 cup of granulated sugar and the ½ cup of softened butter until the mixture is light and fluffy. This process incorporates air, which is crucial for that lovely cake rise.
Add Eggs and Vanilla: Beat in the 2 large eggs one at a time, mixing well after each addition, followed by the 1 teaspoon of vanilla extract. The mixture should appear smooth and creamy.
Combine Wet Ingredients: In a separate bowl, whisk together the ½ cup of milk, zest of the 2 lemons, and ¼ cup of fresh lemon juice. This combination brings a burst of flavor that makes the cake so irresistible.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture in two additions. Start and end with the dry ingredients, and mix until just combined. Overmixing can lead to a dense cake.
Pour and Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in the oven for 30-35 minutes for a round cake or 50-60 minutes for a loaf, until a skewer inserted into the center comes out clean.
Cool and Glaze: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until you reach a smooth, pourable consistency. Drizzle it over the cooled cake for that sweet finishing touch.
Storing & Reheating
Store your lemon cake at room temperature, covered, for up to 3 days. For longer freshness, refrigerate it in an airtight container for about a week. If you need to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 3 months. To reheat, place a slice in the microwave for about 15-20 seconds; however, note that the texture may slightly change. Freshening it up with a drizzle of glaze can revive the flavors!
Chef’s Helpful Tips
- It’s important to use room temperature eggs and butter for a smooth batter; cold ingredients can lead to clumps.
- Don’t overlook the zest! It greatly enhances the overall lemon flavor, so use the freshest lemons you can find.
- Avoid overmixing the batter once adding the dry ingredients; a lumpy batter is okay, as overmixing can result in a tough cake.
- For a richer flavor, consider adding a teaspoon of lemon extract to boost the lemon taste further.
- Feel free to substitute some of the granulated sugar with brown sugar for a touch of caramel flavor.
Every bite of this lemon cake will remind you that it’s not just a dessert; it’s a piece of sunshine! It’s light yet satisfying, bright and bursting with flavor, perfect for any gathering or even just a quiet moment of self-indulgence. Try this recipe out, and don’t hesitate to add your personal twist to it—maybe some poppy seeds for crunch or a layer of whipped cream to serve it with. Just remember to enjoy every last crumb!
Recipe FAQs
Can I make this lemon cake ahead of time?
Absolutely! You can bake the cake a day in advance. Once it has cooled completely, store it in an airtight container at room temperature. The flavors actually develop overnight, making it even more delicious for the day you serve it.
How can I make my cake more lemony?
If you’re looking for an extra punch of lemon flavor, consider increasing the lemon juice to ⅓ cup. You can also add a bit more zest, or incorporate lemon extract in the batter or glaze for that additional citrusy goodness.
Can I substitute any ingredients in this recipe?
Yes, you can replace the all-purpose flour with a gluten-free blend for a gluten-free version. You can also choose dairy-free milk and butter alternatives to cater to lactose sensitivities. Just keep in mind that it may alter the texture slightly.
Why is my lemon cake dense rather than fluffy?
A dense cake could result from overmixing the batter once the flour is added or using cold ingredients. Make sure to mix just until combined and allow your butter and eggs to come to room temperature before using.
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📖 Recipe Card
Lemon Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Enjoy the bright and refreshing flavor of this Lemon Cake. With its simple preparation and key ingredients like fresh lemons and fluffy butter, this cake is a delightful treat for gatherings or a sweet finish to any meal.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- zest of 2 large lemons
- ¼ cup fresh lemon juice
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake or loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the granulated sugar and softened butter together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, whisk the milk, lemon zest, and lemon juice together.
- Gradually mix the dry ingredients into the wet mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes for round cakes or 50-60 minutes for loaves, until a skewer inserted comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- To prepare the glaze, whisk the powdered sugar with 2-3 tablespoons of lemon juice until smooth and pourable, then drizzle over the cooled cake.
Notes
Ensure all ingredients are at room temperature for best results.
For added tang, adjust the amount of lemon juice in the glaze as desired.
The cake can be served plain or with whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
