Lemon Cake Recipe
If you’re craving a dessert that perfectly balances sweetness and tanginess, look no further than this lemon cake recipe. This delightful cake is incredibly moist and infused with zesty lemon flavor, making it a perfect treat for any gathering. Whether it’s a birthday party, a tea time snack, or simply a sweet indulgence, this lemon cake will surely impress your guests and keep them coming back for more. Let’s dive into the recipe!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1/3 cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk
Servings and Cooking Time
This lemon cake recipe serves 8 people. Preparation time is about 15 minutes, and the cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 210 calories, 8g of fat, 34g of carbohydrates, and 2g of protein. This is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Mix until just combined, being careful not to overmix the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use coconut oil instead of butter for a dairy-free option. For a lower sugar version, consider using a sugar substitute suitable for baking.
Serving and Pairings
This lemon cake pairs beautifully with fresh berries or a scoop of vanilla ice cream. It can also be served with a dollop of whipped cream and a sprig of mint for an elegant touch.
Storage and Reheating
Store the lemon cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, it can be frozen for up to 3 months. To reheat, simply let it thaw at room temperature and warm it in a preheated oven.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately can affect the texture.
- Opening the oven door too often can cause the cake to sink.
- Using cold ingredients instead of room temperature can affect the mixing process.
- Not letting the cake cool properly before frosting can cause the frosting to melt.
Helpful Tips
- Use fresh lemons for the best flavor.
- Let the cake cool completely before serving.
- Consider adding a lemon glaze on top for extra sweetness.
- For a richer flavor, add a pinch of almond extract.
FAQs
Can I use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch. However, the taste may not be as vibrant.
How can I make the cake more moist?
To enhance moisture, ensure you don’t overbake the cake and consider adding a little more milk or sour cream to the batter.
Can I add frosting to the cake?
Absolutely! A lemon cream cheese frosting or simple powdered sugar glaze works wonderfully with this cake.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it properly at room temperature or in the fridge until you’re ready to serve.
Conclusion
This lemon cake recipe is a delightful way to brighten up any occasion. With its zesty flavor and moist texture, it’s sure to become a favorite in your dessert repertoire. Enjoy it alone or paired with your favorite accompaniments for a refreshing treat!
Lemon Cake Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ⅓ cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Mix until just combined, being careful not to overmix the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
