This Classic Lemon-Infused Apple Cake is a moist, tender dessert bursting with fresh apple flavor and a bright citrus twist. Thinly sliced apples soak in lemon juice to maintain their color and add tang, then nestle atop a buttery, vanilla-scented batter enriched with two farm-fresh eggs. A liberal dusting of powdered sugar finishes the cake with a delicate sweetness. Perfect for family gatherings, afternoon tea, or a cozy weekend treat, this cake balances the natural sweetness of apples with the zest of lemon, making every bite a comforting celebration of simple, wholesome ingredients.
Cooking Time
Preparation: 25 minutes
Baking: 45–50 minutes
Cooling & Dusting: 15 minutes
Total: Approximately 1 hour 30 minutes
Ingredients
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Fruit Prep:
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5 medium apples (≈500 g total), peeled, cored, and sliced 5 mm thick
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1 tbsp fresh lemon juice
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Enough water to cover the apple slices
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Cake Batter:
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2 large eggs (≈62 g each), at room temperature
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5 tbsp granulated sugar (100 g), plus 2 tbsp (40 g) for apples
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8 g vanilla sugar (or 1 tsp vanilla extract)
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5 tbsp unsalted butter (100 g), softened
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4 g baking powder (≈1 tsp)
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380–400 g all-purpose flour
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Pinch of salt
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Finishing Touch:
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Powdered sugar, for dusting
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Butter or nonstick spray, for greasing pan
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Step-by-Step Cooking Directions
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Prepare the Apples
Fill a large bowl with cold water and stir in 1 tbsp lemon juice. Add the sliced apples, ensuring they’re fully submerged, and sprinkle 2 tbsp granulated sugar (40 g) over them. Let soak 10 minutes to prevent browning and infuse flavor. Drain and pat dry with paper towels. -
Preheat & Prep Bakeware
Preheat your oven to 180 °C (350 °F). Grease a 50 × 33 cm (9×13-inch) baking pan with butter or nonstick spray, and line with parchment paper for easy removal. -
Cream Butter & Sugar
In a large mixing bowl, beat the softened butter with 5 tbsp granulated sugar (100 g) and the vanilla sugar until pale and fluffy, about 3–4 minutes using an electric mixer on medium speed. -
Incorporate Eggs
Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Scrape down the bowl sides as needed. -
Combine Dry Ingredients
In a separate bowl, whisk together 380 g of flour, baking powder, a pinch of salt, and any remaining dry vanilla sugar. Gradually add this mixture to the butter–egg mixture, mixing on low until just combined. If the batter feels too thick, add up to 20 ml of milk or water to achieve a soft dropping consistency. -
Assemble the Cake
Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Arrange the drained apple slices in neat rows or overlapping concentric circles across the batter, gently pressing them into the surface. -
Bake to Perfection
Place the pan on the center rack of the preheated oven. Bake 45–50 minutes, or until a toothpick inserted into the center comes out clean and the apples are tender with golden edges. -
Cool & Dust
Remove the cake from the oven and let cool in the pan 10 minutes, then lift out using the parchment paper and transfer to a wire rack. Once completely cooled, dust generously with powdered sugar before slicing into squares or slices.
Nutritional Information
(Per serving, 12 servings total)
Calories: 295 kcal • Protein: 4 g • Carbohydrates: 45 g • Fat: 12 g • Fiber: 2 g • Sugar: 25 g • Sodium: 120 mg
The Origins and Popularity of the Recipe
Apple cake recipes have centuries-old roots in European peasant kitchens, where seasonal fruit was folded into simple batter to create satisfying cakes. The addition of lemon juice reflects classic French and German traditions of brightening fruit desserts with citrus. In modern baking, the “sheet-pan” or slab cake format—popularized for its ease and scalability—has made fruit-topped cakes a staple at potlucks, cafes, and home kitchens worldwide. This lemon-infused version remains beloved for its balance of sweet and tart, its tender crumb, and its photogenic apple arrangement.
Reasons Why You’ll Love the Recipe
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Easy Assembly: No mixer required for dry–wet assembly; perfect for bakers of all levels.
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Balanced Flavors: Sweet apples contrast with tangy lemon and vanilla warmth.
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Make-Ahead Friendly: Keeps well at room temperature for 2 days, or refrigerated for up to 5.
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Impressive Presentation: Beautiful apple arrangement makes it perfect for entertaining.
Health Benefits
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Apples: High in fiber (pectin) for digestive health and antioxidants for immune support.
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Eggs: Provide complete protein and choline for brain function.
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Lemon Juice: Rich in vitamin C; helps your body absorb iron from other foods.
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Moderate Sugar: Uses just enough sugar to enhance natural fruit sweetness without overindulgence.
Serving Suggestions
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With Tea or Coffee: The subtle lemon twist pairs wonderfully with afternoon tea or a cappuccino.
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A la Mode: Serve warm slices with vanilla ice cream or whipped cream.
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Brunch Spread: Include alongside quiche, yogurt parfaits, and fresh fruit for a balanced brunch.
Common Mistakes to Avoid
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Soggy Fruit Layer: Thoroughly drain and pat dry the apple slices to prevent excess moisture.
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Underbaking the Center: Ovens vary—start checking at 40 minutes and bake until the toothpick test passes.
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Overmixing: Mix dry and wet ingredients until just combined to keep the crumb tender.
Pairing Recommendations
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Wine: A crisp Riesling or late-harvest Gewürztraminer enhances apple’s natural sweetness.
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Non-Alcoholic: Sparkling apple cider or warm spiced chai complement the cake’s flavor.
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Cheese: A slice of mild cheddar or brie on the side creates a satisfying sweet-savory contrast.
Cooking Tips
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Uniform Apple Slices: Use a sharp knife or mandoline for even thickness and consistent baking.
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Flavor Variations: Stir 1 tsp ground cinnamon or nutmeg into the batter for a spiced note.
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Pan Sizes: If your pan is smaller, divide batter between two pans and adjust bake time to 30–35 minutes.
Similar Recipes to Try
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German Apple Slab Cake (Apfelkuchen)
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French Tarte Tatin
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Classic Apple Muffins with Streusel Topping
Variations to Try
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Gluten-Free: Replace flour with a 1:1 gluten-free baking blend.
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Vegan: Substitute eggs with flax “eggs” (2 tbsp ground flax + 6 tbsp water) and butter with coconut oil.
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Sweet & Savory: Add 50 g chopped walnuts or pecans for crunch.
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Fruit Mix: Combine apples with pears or plums for a mixed-fruit bake.
Ingredient Spotlight
Vanilla Sugar
Vanilla sugar—sugar infused with vanilla bean—is a traditional European baking ingredient that imparts a warm, floral aroma and depth of flavor far beyond plain sugar. It elevates simple cakes and cookies with natural vanilla essence.
Conclusion
This Classic Lemon-Infused Apple Cake captures the essence of home-baked warmth and elegance. With its easy assembly, balanced flavors, and stunning presentation, it’s destined to become a kitchen favorite. Whip it up for any occasion—from casual family tea time to festive gatherings—and watch it disappear slice by slice.
FAQ
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Can I use other fruits?
Yes—pears, peaches, or nectarines work beautifully in place of apples. -
How do I store leftovers?
Cover and keep at room temperature for up to 2 days or refrigerate for 5 days. -
Can I freeze slices?
Yes—wrap tightly in plastic and freeze up to 2 months; thaw at room temperature. -
Why soak apples in lemon water?
Prevents oxidation (browning) and adds a bright citrus note. -
What if I don’t have vanilla sugar?
Substitute 1 tsp vanilla extract and 8 g plain sugar in the batter. -
How can I make it lower in sugar?
Reduce batter sugar by 20 g and rely on fruit’s natural sweetness. -
Can I bake in a round pan?
Yes—use a 9-inch round pan and increase bake time by 5–10 minutes. -
Why sift flour and baking powder?
Ensures even distribution and a lighter, airier crumb. -
How do I keep the top from burning?
Tent loosely with foil if browning too quickly, especially in the last 10 minutes. -
Can I add spices?
Absolutely—stir in 1 tsp cinnamon or ¼ tsp ground nutmeg to the dry ingredients for warmth.