Lemon Cake
There’s something incredibly inviting about a freshly baked lemon cake. With its zesty aroma wafting through the kitchen, this dessert has the power to brighten up any day. Its moist, fluffy texture feels heavenly, while the sweet-tart flavor tantalizes your taste buds. Whether served at a sunny backyard gathering or enjoyed with a cup of tea, this lemon cake is truly irresistible. Remarkably easy to prepare yet impressively sophisticated, you might just find it becomes a favorite in your household.
Table of Contents
The beauty of this cake lies in its versatility. It’s perfect for celebrations, casual get-togethers, or even just a little self-care treat after a long day. Unlike those store-bought options that lack character and freshness, this homemade version bursts with genuine flavor and zest, making every bite a delightful experience. I can’t wait for you to try this incredible recipe; it’s sure to win your heart just like it did mine!
Why You’ll Love This Recipe
- Simple & Quick: Just 15 minutes of prep and about 50 minutes of baking make this a breeze to whip up.
- Irresistible Flavor: The combination of fresh lemons and creamy butter creates a cake that’s both bright and comforting.
- Eye-Catching Appeal: With its golden crust and glossy lemon glaze, this cake is a showstopper on any dessert table.
- Flexible Serving: Perfect for breakfast, an afternoon snack, or a fancy dessert after dinner.
- Diet-Friendly Options: Easily adaptable for gluten-free flour or dairy-free milk if needed.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour: This forms the base of your cake, giving it structure. You could substitute with a 1:1 gluten-free flour blend if needed.
- 1 teaspoon baking powder: This is essential for that nice rise. Make sure it’s fresh for optimal results!
- ½ teaspoon salt: Enhances the flavor and balances the sweetness.
- 1 cup granulated sugar: This sweetens the cake. You can reduce it slightly if you prefer a less sweet dessert.
- ½ cup unsalted butter, softened: Allows for a tender texture. If you’re in a hurry, you can microwave it for a few seconds to soften.
- 2 large eggs: These help bind the ingredients together and provide moisture.
- 1 teaspoon vanilla extract: Adds depth to the overall flavor profile.
- ½ cup milk: Keeps the cake moist and soft. Dairy-free milk works just as well!
- Zest of 2 large lemons: This packed with bright flavor and a refreshing aroma you’ll love.
- ¼ cup fresh lemon juice: Adds the signature tartness to the cake.
- 1 cup powdered sugar: Used for the glaze, it creates that sweet finish.
- 2-3 tablespoons fresh lemon juice: This helps achieve the right consistency for the glaze.
How to Make Lemon Cake
Preheat: Preheat your oven to 350°F (175°C). Greasing and flouring a 9-inch round cake pan or loaf pan now will prevent sticking later on.
Whisk Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Setting this aside ensures even distribution of the leavening agents.
Cream Butter and Sugar: In a large bowl, cream together 1 cup granulated sugar and ½ cup softened unsalted butter until the mixture is light and fluffy; this usually takes about 3-4 minutes. This step incorporates air into the batter, leading to a lighter cake.
Add Eggs and Vanilla: Beat in the 2 large eggs, one at a time, allowing each to incorporate fully before adding the next. Then add in 1 teaspoon vanilla extract for flavor that complements the lemon.
Mix Wet Ingredients: In a separate bowl, whisk together ½ cup milk, the zest of 2 large lemons, and ¼ cup fresh lemon juice. The milk provides moisture while the zest and juice highlight that vibrant flavor.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture in two additions, starting and ending with the dry ingredients. Mix until just combined; avoid overmixing to keep the cake light.
Bake: Pour the batter into your prepared pan and bake for 30-35 minutes if using a round pan (50-60 minutes for a loaf) or until a skewer comes out clean from the center. You’ll know it’s done when it’s golden around the edges and springs back when gently pressed.
Cool the Cake: Let the cake cool in the pan for about 10-15 minutes, then invert onto a wire rack to cool completely. Cooling helps develop the flavor and texture.
Prepare the Glaze: For the final touch, whisk together 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until smooth and pourable. Drizzle this over your cooled cake for a sweet, tangy finish.
Storing & Reheating
Store any leftovers at room temperature in an airtight container for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for about a week. For freezing, wrap the cake tightly in plastic wrap and then foil, storing it in the freezer for up to 3 months. Reheat slices in the microwave for about 10-15 seconds or until warm. Be aware the texture may change slightly, but a quick glaze drizzle can refresh the look and taste!
Chef’s Helpful Tips
- Make sure your butter is softened properly—too cold and it won’t cream well, too soft and you’ll lose the fluffiness.
- For an extra fluffy cake, use room temperature eggs as they incorporate more air when beaten.
- Don’t skip the zest! It amplifies the lemon flavor and adds aroma, making your cake truly special.
- If your cake begins to brown too quickly, you can loosely cover it with aluminum foil halfway through baking.
- This cake can be made a day in advance; the flavors will deepen, and it stays moist.
There’s nothing quite like a bright slice of lemon cake to brighten your day. Its delectable combination of sweet and tart, alongside that incredibly soft texture, guarantees pure pleasure with each bite. I encourage you to experiment—maybe add blueberries for a fruity twist or serve with a dollop of whipped cream for added richness. Enjoy the sweet simplicity of homemade lemon cake!
Recipe FAQs
Can I use bottled lemon juice for the cake?
While fresh lemon juice yields the best flavor, bottled lemon juice can be used in a pinch. Just opt for a high-quality brand for the best results. Fresh zest, however, is recommended since it packs more flavor.
Why is my lemon cake dense?
A dense lemon cake can result from overmixing the batter or using too much flour. Be gentle when combining ingredients and make sure to measure the flour correctly. Spoon it into the measuring cup instead of scooping, which can compact it.
Can I make lemon cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it in an airtight container to keep it moist. Some say the flavors actually improve after sitting overnight, making it a perfect make-ahead dessert!
How can I add a lemon flavor boost?
For an extra punch of lemon flavor, feel free to increase the zest and juice amounts slightly. You can also infuse the glaze with a bit more zest to make it pop even more.
PrintMore Desserts & Appetizers Recipes
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- Red Velvet Cookie Bars
- Strawberry Rhubarb Preserves
- Easy Chocolate Raspberry Mousse Domes
- Mummy Brownies
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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
This Lemon Cake is known for its irresistible flavor and quick preparation. With fresh lemons and a light, fluffy texture, it’s ideal for any occasion and will leave your guests wanting more.
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 your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or loaf pan.
- Whisk together the flour, baking powder, and salt in a medium bowl and 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 a separate bowl, mix together the milk, lemon zest, and lemon juice.
- Gradually combine the dry ingredients with the wet ingredients, alternating between them, and mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes for a round pan, or 50-60 minutes for a loaf, until a skewer comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then turn it onto a wire rack to cool completely.
- For the glaze, whisk the powdered sugar with 2-3 tablespoons of lemon juice until smooth and drizzle it over the cooled cake.
Notes
Make sure to measure flour correctly by spooning it into the measuring cup and leveling it off for the best texture.
You can substitute the unsalted butter with a dairy-free alternative if needed.
For extra lemon flavor, consider adding more zest or juice to the glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
