Description
This classic lemon cake recipe yields a moist and flavorful dessert with a bright citrus zing. Made from simple ingredients including fresh lemon juice and zest, it’s perfect for any occasion. The tender crumb and optional lemon glaze make it both a delightful treat and an impressive centerpiece.
Ingredients
Scale
For the Cake
- 250 grams (2 cups) all-purpose flour
- 200 grams (1 cup) granulated sugar
- 115 grams (1/2 cup) unsalted butter, softened
- 3 large eggs
- 60 milliliters (1/4 cup) fresh lemon juice
- Lemon zest from 2 lemons
- 10 grams (2 teaspoons) baking powder
- A pinch of salt
For the Optional Glaze
- 150 grams (1 1/4 cups) powdered sugar
- 30 milliliters (2 tablespoons) additional lemon juice
- 1 teaspoon vanilla extract (optional)
Optional Garnish
- A few tablespoons of yogurt or sour cream
- Fresh berries such as blueberries or raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Grease a cake pan thoroughly to ensure the cake doesn’t stick during baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender texture.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure even distribution and smooth batter.
- Add Lemon Juice and Zest: Stir in the fresh lemon juice and lemon zest, which infuse the cake with its signature fresh citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring these ingredients are well mixed for even rising.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Overmixing can toughen the cake.
- Pour Batter into Pan: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula to create a uniform surface for baking.
- Bake the Cake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for a few minutes. Then transfer it onto a wire rack to cool completely to room temperature, preparing it for glazing or serving.
- Prepare and Apply Glaze (Optional): If desired, prepare the lemon glaze by mixing powdered sugar with additional lemon juice until smooth. Drizzle the glaze evenly over the cooled cake for an extra tangy sweetness.
Notes
- You can substitute part of the all-purpose flour with whole wheat flour to add fiber, but it may slightly change the texture.
- For a richer flavor, fold in a few tablespoons of yogurt or sour cream into the batter before baking.
- Fresh berries make a beautiful and fresh garnish alongside the glaze if serving for a special occasion.
- Make sure not to overmix the batter after adding dry ingredients to keep the cake tender.
- The lemon glaze is optional but enhances the cake’s citrus flavor and adds moisture.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
