Lemon Cake Recipe

Name: Lemon Cake Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 125 g soft butter; 140 g sugar; 3 eggs (size M); 180 g all-purpose flour (type 405); 1 tsp baking powder; 1 pinch of salt; Zest of 2 organic lemons; 60 ml freshly squeezed lemon juice; 1 tsp vanilla extract; 100 g powdered sugar; the juice of a small lemon

Lemon Cake Recipe

Food with Style

Rated 4.4 stars by 5 users

Author:

Food with Style

Servings

6 servings

Prep Time

45 minutes

Cook Time

40 minutes

Indulge in the delightful flavors of our delicious Lemon Cake recipe! 🍋 This easy dessert is a must-try for citrus lovers, offering a moist texture paired with a zesty lemon glaze that will leave your taste buds dancing. With just a handful of ingredients like butter, eggs, and fresh lemons, this dessert recipe is straightforward to prepare, making it a perfect choice for both beginner bakers and seasoned chefs. Impress your family and friends with this refreshing dessert idea that can brighten any occasion. Whether you're hosting a gathering or craving something sweet, this lemon cake guarantees satisfaction. Treat yourself to this flavorful dessert today and experience the joy it brings! 🤍

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Ingredients

For the Lemon Cake

125 g soft butter
140 g sugar
3 eggs (size M)
180 g all-purpose flour (type 405)
1 tsp baking powder
1 pinch of salt
Zest of 2 organic lemons
60 ml freshly squeezed lemon juice
1 tsp vanilla extract

For the Lemon Glaze

100 g powdered sugar
the juice of a small lemon

Directions

Preheat the oven to 175 °C (top/bottom heat). Grease a rectangular loaf pan (10 x 20 cm) and lightly flour it, or line it with parchment paper.
In a bowl, mix the sugar and lemon zest, and let it sit for 2–3 minutes.
Add the soft butter to the lemon-sugar mixture and beat until creamy for 3–4 minutes.
Add the eggs one at a time, mixing well until fluffy.
In a separate bowl, mix the flour, baking powder, and salt.
Gradually fold the flour mixture and lemon juice into the batter.
Finally, stir in the vanilla extract.
Pour the batter into the prepared loaf pan and smooth it out. Use a spoon to draw a line down the center of the batter.
Bake the cake in the preheated oven for 35–40 minutes. Do a toothpick test to ensure it’s baked through.
Let the cake cool slightly in the pan, then turn it out onto a wire rack to cool completely.
For the glaze, mix powdered sugar with lemon juice until smooth, then pour over the cooled cake.

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Lemon Cake Questions

What makes this lemon cake recipe unique and how can I enhance its flavor?

This lemon cake recipe stands out due to its light texture and refreshing citrus notes, which come from using both fresh lemon juice and zest. To elevate the flavor, consider incorporating a touch of vanilla extract into your batter for a warmth that complements the lemony brightness. Additionally, experimenting with flavored syrups, such as lavender or rosemary-infused simple syrup, can also enhance the overall taste profile. If you prefer a more decadent experience, adding a layer of lemon curd between the cake and the glaze can deliver an intense citrus flavor that delights your palate.

How do I achieve the perfect texture for my lemon cake?

Achieving the perfect texture in your lemon cake depends on a few key factors. First, make sure your butter is at room temperature before creaming it with the sugar, as this ensures proper incorporation of air, leading to a tender crumb. Avoid overmixing once you add the flour mixture to the wet ingredients. Overmixing can lead to a denser cake due to gluten development. Instead, gently fold the ingredients until just combined. Remember to check the cake for doneness using a toothpick; a clean toothpick means it’s ready to come out of the oven. Finally, allowing the cake to cool in the pan for a short period before transferring it to a wire rack will help maintain its structure.

Can I substitute any ingredients in this lemon cake recipe for healthier options?

Absolutely! There are several substitutions you can make for a healthier take on this lemon cake. For instance, you can replace all-purpose flour with whole wheat flour for added fiber and nutrients. Additionally, you could use coconut sugar instead of white sugar, which has a lower glycemic index and a slightly caramel-like flavor. If you want to reduce fat content, consider using unsweetened applesauce instead of some or all of the butter. This will keep your cake moist while lowering calories. However, keep in mind that these substitutions may slightly alter the flavor and texture, so adjustments might be needed.

How can I store leftover lemon cake to maintain its freshness?

To keep your lemon cake fresh after baking, first ensure it is completely cooled. Wrap it tightly in plastic wrap or aluminum foil to prevent moisture loss and keep it from absorbing any odors from the refrigerator or kitchen. You can store the wrapped cake at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, consider freezing slices. Wrap each slice in plastic wrap, then place them in an airtight container or freezer bag. This way, your lemon cake can last up to 3 months in the freezer and can be easily thawed when you're ready to enjoy a slice.

What are some creative serving ideas or pairings for this lemon cake?

This lemon cake can be enjoyed in several delightful ways! For a simple yet elegant presentation, serve it with a dusting of powdered sugar and fresh berries, such as raspberries or blueberries, which add a vibrant color contrast and additional flavor. You can also enhance the cake with whipped cream or serve it alongside a scoop of vanilla ice cream for a delicious dessert experience. For a brunch option, consider pairing your lemon cake with a refreshing cup of herbal tea or iced tea infused with mint or lemon slices. Adding a side of lemon sorbet can also provide a refreshing contrast, especially on warm days.