Introduction:
This lemon cake is the perfect treat for citrus lovers! With a soft, moist texture and a tangy lemon glaze, it’s a refreshing dessert that’s simple to prepare and sure to impress.
Reasons to Love This Lemon Cake Recipe:
- Bursting with natural lemon flavor from fresh juice and zest.
- Quick and easy to make with basic pantry ingredients.
- A versatile dessert for any occasion—light and elegant yet comforting.
Ingredients You’ll Need:
- For the Cake:
- All-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, milk, lemon zest, lemon juice, vanilla extract.
- For the Lemon Glaze:
- Powdered sugar, lemon juice, and optional lemon zest for garnish.
Possible Ingredient Additions and Substitutions:
- Swap milk with buttermilk for a richer flavor.
- Add poppy seeds for a delightful crunch.
- Replace lemon with lime for a citrus twist.
Tools You’ll Need:
- 9-inch round cake pan
- Mixing bowls (medium and large)
- Whisk, hand mixer, or stand mixer
- Measuring cups and spoons
- Wire rack
Step-by-Step Instructions:
Follow these steps to bake your lemon cake to perfection:
Preheat Oven and Prepare Pan
- Begin by preheating your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set the mixture aside.
Prepare Wet Ingredients
- Cream softened butter and sugar until light and fluffy. Then, add eggs one at a time, mixing thoroughly.
- Stir in the milk, lemon zest, lemon juice, and vanilla extract until well combined.
Combine and Bake
- Gradually mix the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
- Pour the batter into the prepared cake pan and spread it evenly.
Bake the Cake
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Prepare and Apply the Glaze
- Whisk powdered sugar and lemon juice until smooth. Adjust the consistency if needed.
- Once the cake is fully cooled, drizzle the glaze over it and garnish with lemon zest if desired.
What to Serve with Lemon Cake:
Pair with fresh berries, whipped cream, or a scoop of vanilla ice cream for a delightful touch.
How to Store Lemon Cake:
Keep leftovers in an airtight container at room temperature for up to three days.
Can I Freeze Lemon Cake?
Yes! Wrap the cake tightly in plastic wrap, then aluminum foil, and freeze for up to three months. Thaw overnight in the fridge before serving.
Resources
“The Joy of Baking” by Stephanie Jaworski
Frequently Asked Questions (FAQ):
- Can I use store-bought lemon juice?
Fresh juice is best, but bottled can work in a pinch. - Why is my cake dense?
Avoid overmixing the batter to maintain a light texture.
Nutritional Information:
Approximate per slice (for ten servings):
- Calories: 280
- Fat: 11g
- Carbohydrates: 40g
- Protein: 4g
Conclusion:
This delightful lemon cake is a versatile, crowd-pleasing dessert. Whether served at a casual family gathering or a special celebration, its zesty flavor and tender crumb will leave everyone asking for more!
See also
Cheesy Garlic Bread Lobster Grilled Cheese
PrintLemon Cake
This lemon cake is the perfect treat for citrus lovers! With a soft, moist texture and a tangy lemon glaze, it’s a refreshing dessert that’s simple to prepare and sure to impress. Whether you’re baking for a casual gathering or a special occasion, this recipe delivers a delightful balance of sweetness and zest.
- Prep Time: 15 minutes
- Cook Time: 25-30min
- Total Time: 40-45min
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American , european
- Diet: Vegetarian
Ingredients
- For the Cake:
- All-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, milk, lemon zest, lemon juice, vanilla extract.
- For the Lemon Glaze:
- Powdered sugar, lemon juice, and optional lemon zest for garnish.
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures
- Gradually fold the dry ingredients into the wet ingredients. Mix until just combined—avoid overmixing.
- Bake the Cake
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze
- In a small bowl, whisk powdered sugar with 2–3 tbsp of fresh lemon juice until smooth.
- Adjust the consistency as needed by adding more lemon juice.
- Glaze the Cake
- Once the cake has cooled, drizzle the glaze evenly over the top.
- Garnish with lemon zest if desired.
- Serve and Enjoy
- Slice the cake and serve at room temperature.
Notes
- For a stronger lemon flavor: Add an extra tablespoon of lemon zest to the batter.
- For a dairy-free version: Substitute milk with almond or oat milk.
- Storage tips: Keep leftovers in an airtight container at room temperature for up to three days.
- Freezing: Wrap the cake tightly in plastic wrap and freeze for up to three months. Thaw overnight in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg