why make this recipe
Lemon cake is a delightful treat that brightens up any occasion. Its refreshing flavor and fluffy texture make it a favorite for birthdays, parties, or just a sweet snack at home. With simple ingredients and an easy method, you can bake a cake that tastes like sunshine on a plate. Plus, the zesty lemon adds a unique twist that sets this cake apart from other desserts.
how to make Delicious Lemon Cake
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 1 tbsp fresh lemon zest
- ½ cup freshly squeezed lemon juice
- 4 large eggs
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, along with lemon zest, lemon juice, and vanilla extract. Mix well.
- Gradually incorporate dry ingredients into the wet mixture until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before frosting or dusting with powdered sugar.
how to serve Delicious Lemon Cake
Serve your lemon cake fresh and warm or let it cool completely. You can dust it with powdered sugar for a simple presentation. If you want to make it even more special, frost it with lemon buttercream or a light glaze. This cake pairs wonderfully with a cup of tea or coffee, making it a perfect afternoon treat.
how to store Delicious Lemon Cake
To keep your lemon cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For extended storage, consider freezing individual slices. Wrap them well in plastic wrap and place them in a freezer-safe bag for up to three months. Just let them thaw at room temperature when you’re ready to enjoy.
tips to make Delicious Lemon Cake
- Make sure your butter is at room temperature for easy mixing.
- Fresh lemon juice and zest will give the best flavor; avoid bottled lemon juice.
- Don’t over-mix the batter after adding the dry ingredients to keep the cake light and fluffy.
- Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
variation
You can easily change up this recipe by adding a layer of blueberries or poppy seeds to the batter. If you love a richer flavor, consider adding a lemon cream cheese frosting instead of a simple glaze. For a twist, try using lime juice and lime zest for a key lime flavor!
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes! Cake flour will give your lemon cake a lighter texture but keep in mind that you’ll need to adjust the amount slightly.
2. Can I add more lemon juice for a stronger flavor?
Yes, but be cautious! Adding too much lemon juice can make the batter too wet. You may want to reduce the other liquids slightly instead.
3. How do I know when the cake is done?
You can test it by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is ready to be taken out of the oven!
Delicious Lemon Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 0.5 cups unsalted butter (room temperature) Ensure the butter is at room temperature for easy mixing.
- 1 tbsp fresh lemon zest Use fresh lemon zest for best flavor.
- 0.5 cups freshly squeezed lemon juice Freshly squeezed juice preferred over bottled.
- 4 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, along with lemon zest, lemon juice, and vanilla extract. Mix well.
- Gradually incorporate dry ingredients into the wet mixture until just combined.
Baking
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool before frosting or dusting with powdered sugar.