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If you're craving a zesty treat, this lemon cake will hit the spot. It's light, fluffy, and bursting with lemon zest flavor. Perfect for any occasion, this cake is easy to whip up and sure to impress. Let's dive into the recipe and get baking!
Lemon Cake Recipe
Ingredients:
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cup softened butter
- 2 eggs
- 2 tbsp lemon zest
- 1 tsp baking powder
- 0.5 cup milk
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest.
- In another bowl, whisk together the flour and baking powder.
- Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture.
- Pour the batter into a greased and floured cake pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
What You Will Need
What you will need to make lemon cake
- All-purpose flour: Provides structure and stability, creating a tender crumb for the cake.
- Sugar: Sweetens the cake and helps create a moist texture.
- Softened butter: Adds richness and moisture, making the cake tender and flavorful.
- Eggs: Bind ingredients together, adding structure and contributing to a light, airy texture.
- Lemon zest: Infuses the cake with a fresh, vibrant citrus flavor.
- Baking powder: Leavens the cake, ensuring it rises properly and has a light texture.
- Milk: Adds moisture, creating a smooth batter and tender crumb.
Essential Tools and Instruments
What tools/instruments will be needed to make Lemon Cake Recipe
- Mixing bowl: Essential for combining ingredients smoothly and evenly, ensuring a well-mixed batter.
- Electric mixer: Helps achieve a light, fluffy texture by thoroughly creaming butter and sugar.
- Measuring cups: Ensures precise ingredient quantities, crucial for baking accuracy.
- Whisk: Useful for blending dry ingredients together, preventing lumps.
- Cake pan: Holds the batter during baking, shaping the final cake.
- Cooling rack: Allows the cake to cool evenly, preventing sogginess.
Lemon Cake Recipe
A delightful lemon cake that's perfect for any occasion.
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Equipment
- Mixing bowl
- Whisk
- Cake Pan
- Oven
Ingredients:
Main Ingredients
- 1.5 cups All-purpose flour
- 1 cup Sugar
- 0.5 cup Butter Softened
- 2 Eggs
- 2 tbsp Lemon zest
- 1 tsp Baking powder
- 0.5 cup Milk
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest.
- In another bowl, whisk together the flour and baking powder.
- Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture.
- Pour the batter into a greased and floured cake pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes:
For an extra lemony flavor, you can add a lemon glaze on top of the cake.
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 55mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Bake the cake as directed.
- Let it cool completely.
- Wrap tightly in plastic wrap.
- Store in an airtight container.
- Keep at room temperature for up to 2 days.
Freezing Instructions
- Cool the cake fully.
- Wrap in plastic wrap, then aluminum foil.
- Place in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
For an extra burst of flavor, try adding a tablespoon of lemon juice to the batter. It enhances the lemon zest and makes the cake even more refreshing.
Frequently Asked Questions
FAQ:
How do I store the lemon cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Can I use lemon juice instead of lemon zest?
Lemon zest provides a stronger flavor, but you can use 2 tablespoons of lemon juice if needed.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
What size cake pan should I use?
A 9-inch round cake pan works best for this recipe.
Can I add a glaze or frosting?
Absolutely! A simple lemon glaze or cream cheese frosting pairs well with this cake.
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