Craving a cake that’s quick, delightful, and bursting with lemon flavor? This lemon cake recipe is your answer! With just one lemon and a few simple ingredients, you can create a moist, melt-in-your-mouth cake that’s perfect for any occasion. In just about 5 minutes of prep time and a quick bake, you’ll have a delicious dessert ready to impress. Let’s dive into this easy and scrumptious lemon cake recipe!
Full Recipe:
Ingredients
For the Cake:
- 120 grams (4.2 oz) soft butter
- 200 grams (1 cup) sugar
- A pinch of salt
- 1 teaspoon lemon zest
- 3 eggs
- 250 grams (1.5 cups) flour
- 1 teaspoon baking powder
- 100 ml milk
- 3 tablespoons lemon juice
For the Glaze:
- 3-4 tablespoons condensed milk
- 2 tablespoons lemon juice
Equipment:
- 23×11 cm (9×4.5 inch) cake mold
- Cup (250 ml)
- Mixing bowls
- Whisk
- Spatula
- Oven
Directions
Preparing the Cake Batter
- Preheat Oven: Preheat your oven to 180°C (356°F).
- Cream Butter and Sugar: In a mixing bowl, beat 120 grams of soft butter with 200 grams of sugar and a pinch of salt until light and fluffy.
- Add Lemon Zest and Eggs: Mix in 1 teaspoon of lemon zest and then add 3 eggs, one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, sift together 250 grams of flour and 1 teaspoon of baking powder.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with 100 ml of milk and 3 tablespoons of lemon juice. Mix until just combined.
Baking the Cake
- Prepare the Mold: Grease and flour a 23×11 cm (9×4.5 inch) cake mold or line it with parchment paper.
- Bake: Pour the batter into the prepared mold and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
Making the Glaze
- Prepare the Glaze: In a small bowl, mix 3-4 tablespoons of condensed milk with 2 tablespoons of lemon juice until smooth.
- Glaze the Cake: Once the cake has cooled, drizzle the lemon glaze over the top.
Tips, Shortcuts, and Variations
- Shortcut: Use store-bought lemon curd as a topping if you’re short on time.
- Variation: Add poppy seeds to the batter for a lemon-poppy seed cake variation.
- Extra Flavor: For an added citrus punch, you can add a bit of lime zest or orange zest to the batter.
How to Store Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Food and Drink Pairings
This lemon cake pairs wonderfully with a cup of tea, coffee, or a glass of lemonade. For a more decadent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
FAQ
Q: Can I use unsalted butter instead of salted? A: Yes, you can use unsalted butter and add a pinch of salt to the recipe.
Q: Can I use a different type of flour? A: You can substitute all-purpose flour with cake flour for a lighter texture.
Q: How can I make the cake more lemony? A: Increase the amount of lemon zest or lemon juice in the batter to enhance the lemon flavor.
Conclusion
This lemon cake is perfect for anyone who loves tangy, sweet desserts that are quick to prepare. Whether you’re a busy parent, a novice baker, or someone who loves lemony treats, this recipe is ideal. It’s perfect for spontaneous gatherings, a sweet treat after dinner, or a delightful addition to your afternoon tea. With its bright lemon flavor and soft, moist texture, it’s a cake that’s sure to become a favorite!