Lemon Cake
To-Die-For Lemon Cake Recipe- Irresistible Flavor
Table of Contents
There’s something undeniably delightful about a homemade lemon cake. Its bright and refreshing zing can make any ordinary day feel a little more special. This lemon cake is incredibly moist, with a soft crumb that melts in your mouth, making it the ultimate treat for citrus lovers. When the scent of baking lemon wafts through your home, it draws everyone to the kitchen, evoking smiles and anticipation. You’ll be hard-pressed to find a dessert that embodies sunshine quite like this.
I first discovered this lemon cake recipe during a summer backyard barbecue with friends. One bite, and I was immediately transported back to sunny afternoons filled with laughter and joy. Whether shared at a birthday party, served at a potluck, or simply enjoyed with a cup of tea, it always garners rave reviews. Trust me, your taste buds deserve this!
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in just about an hour from start to finish.
- Irresistible Flavor: Fresh lemon juice and zest bring vibrant flavor that’s sweet, tangy, and utterly satisfying.
- Eye-Catching Appeal: The bright yellow hue and glossy glaze make it a showstopper on any dessert table.
- Flexible Serving: Perfect for dessert after a meal, a snack with afternoon tea, or even breakfast if you’re feeling indulgent!
- Diet-Friendly Options: Easily adaptable to gluten-free with the right flour substitutes.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour: This forms the base of your cake, giving it structure. If you’re looking for a gluten-free option, consider almond flour or gluten-free all-purpose flour as substitutes.
- 1 teaspoon baking powder: This helps your cake rise and become light and fluffy. Ensure it’s fresh for the best results.
- ½ teaspoon salt: Balances the sweetness, enhancing the overall flavor. You can use kosher salt for a coarser texture.
- 1 cup granulated sugar: Adds sweetness and moisture. Brown sugar can be used for a deeper flavor.
- ½ cup unsalted butter, softened: Creates a rich, tender crumb. Make sure it’s at room temperature for easy mixing.
- 2 large eggs: They act as a binding agent, providing moisture and helping with the cake’s structure. Room temperature eggs work best.
- 1 teaspoon vanilla extract: Adds depth to the cake’s flavor profile. Use pure vanilla extract for the best taste.
- ½ cup milk: Contributes to the cake’s moisture. Whole milk or even buttermilk are great choices.
- Zest of 2 large lemons: Strips of lemon peel infuse the cake with bright flavors. Be sure to use fresh lemons for maximum impact.
- ¼ cup fresh lemon juice: This is the secret to that refreshing lemon taste. Fresh is best; bottled juice won’t have the same zing.
- 1 cup powdered sugar: Used to make a sweet glaze. For a more pronounced lemon flavor, you can substitute some of the sugar with more lemon juice.
- 2-3 tablespoons fresh lemon juice: This will be used in your glaze to create a pourable consistency.
How to Make Lemon Cake
Preheat: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan, making sure those edges are well-coated to help your cake release easily.
Whisk Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until well combined. Setting this aside helps integrate the leavening properly into the batter.
Cream Sugar and Butter: In a large mixing bowl, cream together 1 cup granulated sugar and ½ cup softened unsalted butter until the mixture is light and fluffy. This process incorporates air and adds volume, making your cake nice and airy.
Mix in Eggs & Vanilla: Beat in 2 large eggs one at a time at this stage, ensuring each one is fully incorporated before adding the next. Follow with 1 teaspoon of vanilla extract for a delicious depth of flavor.
Combine Milk & Lemon: In a separate bowl, mix together ½ cup milk, the zest of 2 large lemons, and ¼ cup fresh lemon juice. This fragrant concoction will add moisture and flavor to your cake.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to your wet ingredients in three parts, alternating with the milk mixture in two additions. Starting and ending with the dry ingredients helps create a smooth batter without overmixing.
Bake: Pour the batter into the prepared pan and bake for 30-35 minutes for a round cake or 50-60 minutes for a loaf. The cake is done when a skewer inserted into the center comes out clean, and it should be lightly golden around the edges.
Cool the Cake: Allow the cake to cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. This step is critical to ensure your cake doesn’t become soggy from steam.
Prepare Glaze: Finally, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth and pourable. Drizzle this luscious glaze over your cooled cake for a delightful finish.
Storing & Reheating
To keep your lemon cake fresh, store it in an airtight container at room temperature for up to three days. If you’d like it to last longer, refrigerate it for about a week, using a covered cake stand or sealed container. For longer storage, feel free to freeze your cake for up to three months. Just wrap it tightly in plastic wrap and place it in a freezer-safe container. When you’re ready to enjoy, thaw it at room temperature or warm it gently in the oven at 350°F for about 10-15 minutes. Keep in mind, freshly baked lemon cake always tastes best, so enjoy it soon!
Chef’s Helpful Tips
- Ensure your butter is softened but not melted for optimal creaming.
- Don’t skip the zest and fresh lemon juice; they’re crucial for flavor!
- Use a toothpick to check doneness; it should come out clean from the center.
- If your cake sinks in the middle, it might be due to overmixing or underbaking.
- Try adding poppy seeds for a textural twist!
- This cake can be made ahead of time; just glaze it right before serving.
Baking a homemade lemon cake is an experience filled with joy and satisfaction. It suits any occasion, from the simple pleasure of an afternoon treat to the centerpiece of a celebratory gathering. Remember, the unique combination of flavors, textures, and fresh ingredients makes this cake unforgettable. So roll up those sleeves, gather your ingredients, and let your kitchen fill with that fabulous, zesty aroma. Give this recipe a try, and enjoy every bite!
Recipe FAQs
Can I make this lemon cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in an airtight container at room temperature. Just wait to glaze it until you’re ready to serve; this keeps it looking fresh and delicious.
Can I substitute the all-purpose flour for a gluten-free option?
Yes, you can use a gluten-free all-purpose flour blend. Just be sure it contains xanthan gum or add some to help mimic the texture of regular flour.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs (not batter), your cake is ready. Additionally, the edges should be lightly golden, and the cake should spring back when gently pressed.
Can I add more lemon flavor?
For an extra zesty kick, consider adding more lemon zest or even a tablespoon of lemon extract to the batter. Just be mindful not to throw off the moisture balance of the cake by adding too much juice. Enjoy experimenting!
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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 features a heavenly combination of fresh lemons and butter, creating a moist and flavorful dessert. With easy preparation, it’s perfect for gatherings or a sweet treat at home.
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 oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together granulated sugar and softened butter until light and fluffy.
- Beat in eggs one at a time, then vanilla extract.
- In a separate bowl, whisk together milk, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture in two additions, beginning and ending with dry. Mix until just combined.
- Pour batter into prepared pan and bake for 30-35 minutes for round or 50-60 minutes for loaf, or until a skewer comes out clean.
- Cool cake in pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Prepare glaze by whisking powdered sugar with 2-3 tablespoons lemon juice until smooth and pourable. Drizzle over cooled cake.
Notes
Make sure to use fresh lemons for the best flavor.
You can adjust the glaze thickness by adding more or less lemon juice.
This cake can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
