Lemon Cake
There’s something undeniably delightful about a classic lemon cake. With its moist crumb, bright citrus flavor, and zesty aroma, it’s like a burst of sunshine on your plate. When every bite fills your mouth with a perfect balance of sweet and tart, you know you’ve struck gold in the baking world. Whether as a refreshing treat on a warm afternoon or a vibrant centerpiece for a gathering, this cake delivers happiness in every slice.
Table of Contents
I remember the first time I tried making a lemon cake. The tang of fresh lemons mixed with the sweet batter transported me back to my grandmother’s kitchen, where she’d whip up desserts that made every family gathering feel special. This easy-to-follow recipe is one of my all-time favorites; it’s simple enough for beginner bakers yet impressive enough to wow guests. Trust me, once you take that first bite, you’ll understand why this To-Die-For Lemon Cake is sure to become a beloved staple in your recipe collection.
Why You’ll Love This Recipe
- Simple & Quick: Ready in about an hour, this lemon cake is perfect for busy bakers.
- Irresistible Flavor: The zesty lemon juice and zest create a refreshingly light taste that’s hard to resist.
- Eye-Catching Appeal: The glossy glaze gives the cake a beautiful finish, making it perfect for any occasion.
- Flexible Serving: Enjoy it as a snack, dessert, or even a sweet breakfast treat.
- Diet-Friendly Options: With a few tweaks, this recipe can be made gluten-free or dairy-free!
Ingredients You’ll Need
- 1 ½ cups all-purpose flour: This serves as the base of your cake, providing structure. For a gluten-free version, consider using a 1-to-1 gluten-free baking flour.
- 1 teaspoon baking powder: This leavening agent helps the cake rise, giving it a light and fluffy texture.
- ½ teaspoon salt: A little salt enhances the sweetness and balances the flavors beautifully.
- 1 cup granulated sugar: Sweetness is key, and this will help achieve that perfect cake crumb.
- ½ cup unsalted butter, softened: Adds richness and moisture to your cake. If you prefer a dairy-free option, try using coconut oil or a plant-based butter.
- 2 large eggs: Eggs provide structure and moisture, helping to bind the ingredients together.
- 1 teaspoon vanilla extract: A hint of vanilla complements the lemon flavor and adds depth.
- ½ cup milk: This contributes to a moist cake. You can also substitute almond milk or oat milk, if desired.
- Zest of 2 large lemons: The essential oils in the zest create an intense lemon flavor with every bite.
- ¼ cup fresh lemon juice: This will give your cake its signature tang. Make sure it’s fresh for the best flavor.
- 1 cup powdered sugar: This will be used for the glaze, adding a touch of sweetness to the cake’s top.
- 2-3 tablespoons fresh lemon juice: This is mixed into the powdered sugar to create a smooth, pourable glaze.
How to Make Lemon Cake
Preheat oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or use a loaf pan, whichever you prefer. This step ensures your cake won’t stick.
Whisk dry ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until combined. Setting these dry ingredients aside allows you to center your focus on the wet mixture next.
Cream butter and sugar: 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 usually takes about 3-4 minutes; the air you incorporate here is what creates a lovely texture in your cake.
Add eggs and vanilla: Beat in the 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in 1 teaspoon vanilla extract for a well-rounded flavor.
Combine wet ingredients: In a separate bowl, whisk together ½ cup milk, the zest from 2 large lemons, and ¼ cup fresh lemon juice. This mixture will add moisture and essential lemony flavor.
Mix dry and wet ingredients: Gradually add the dry mixture to the wet mixture in three additions, alternating with the milk mixture in two additions. Start with the dry ingredients and end with them. Mix until just combined — be careful not to overmix, as this can make your cake dense.
Bake the cake: Pour the batter into your prepared pan. Bake for about 30-35 minutes for a round cake or 50-60 minutes for a loaf until a skewer inserted into the center comes out clean. Your kitchen will soon be filled with an irresistible lemon aroma!
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. Cooling it properly helps maintain the texture without making it soggy.
Prepare the glaze: While the cake is cooling, prepare the glaze by whisking together 1 cup powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth and pourable. This glaze not only enhances the flavor but adds a beautiful finish to your cooled cake.
Storing & Reheating
To keep your lemon cake fresh, store it at room temperature in an airtight container for about 2 days. If you want it to last longer, it can be refrigerated for up to a week. For prolonging its shelf life even more, freeze the cake for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then bring it to room temperature. If the cake feels a bit dry, simply sprinkle some fresh lemon juice on top to refresh its flavor and texture.
Chef’s Helpful Tips
- If you want a truly fluffy cake, make sure your butter is at room temperature, and cream it well with the sugar.
- Use fresh lemons for the best flavor. Bottled lemon juice just doesn’t compare!
- Avoid overmixing your batter. Mixing until just combined helps keep the cake light and airy.
- For extra lemon flavor, you can add a teaspoon of lemon extract to the batter.
- If you’re making this cake a day ahead of time, wait until just before serving to drizzle on the glaze to keep it fresh and glossy.
This lemon cake is not just a treat for the taste buds but also an experience that warms the heart. Its bright flavor lifts the spirits, making it perfect for gatherings or just a sweet pick-me-up at home. Don’t be afraid to experiment! You might try adding a hint of lavender or even a pop of berries to the batter. Whatever you do, enjoy every moment of baking and indulging in this lovely creation!
Recipe FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice is convenient, fresh lemon juice provides a more vibrant flavor that’s essential for a cake like this. The freshness of the lemons really enhances the overall taste and aroma.
How can I make this cake gluten-free?
To make a gluten-free lemon cake, simply substitute the all-purpose flour with a gluten-free 1-to-1 baking flour. This option retains similar texture and rise while keeping everyone’s dietary needs in mind.
How long can I keep the lemon glaze?
The lemon glaze can be stored in an airtight container in the refrigerator for up to one week. Just give it a little stir before using, as it may thicken slightly while chilled.
Can I add other flavors to the lemon cake?
Absolutely! You can incorporate other flavors like poppy seeds for a lemon-poppy seed cake or fold in fresh berries for a fruity twist. Just be sure not to alter the balance of wet and dry ingredients too much.
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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 stands out with its vibrant citrus flavor and fluffy texture. Made with fresh lemons and simple ingredients, it’s an easy dessert that promises to impress any crowd.
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 prepare a 9-inch round cake pan or loaf pan by greasing and flouring it.
- In a medium bowl, combine flour, baking powder, and salt. Mix well and set aside.
- In a large bowl, cream together the granulated sugar and softened butter until the mixture is light and fluffy.
- Incorporate the eggs one by one, beating well after each addition, followed by the vanilla extract.
- In another bowl, whisk together the milk, lemon zest, and lemon juice until combined.
- Gradually fold the dry ingredients into the wet mixture in three parts, alternating with the milk mixture, starting and ending with the dry. Mix until just blended.
- Transfer the batter to the prepared pan and bake for 30-35 minutes for a round cake or 50-60 minutes for a loaf, until a skewer inserted comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle this over the cooled cake.
Notes
Ensure the butter is softened to room temperature for easy mixing.
The cake can be stored in an airtight container for up to three days.
For extra lemon flavor, feel free to add more lemon zest.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
