why make this recipe
Lemon Cake is bright and refreshing, perfect for any occasion. Its zesty flavor and moist texture make it a favorite among many. Whether you’re celebrating a birthday, enjoying afternoon tea, or just treating yourself, this cake hits the spot. Plus, it’s easy to make and uses simple ingredients that you might already have in your pantry.
how to make Lemon Cake
Ingredients :
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1/2 cup limoncello liqueur
- 1/2 cup sour cream or Greek yogurt
- Zest and juice of 2 fresh lemons
- 2 tsp baking powder
- 1/4 tsp salt
Directions :
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, and salt in a bowl; set aside.
- In another bowl, cream butter and sugar until fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing in lemon zest until fully combined.
- Fold in sour cream, lemon juice, and limoncello until just mixed.
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes until golden brown.
- Cool for 10 minutes before transferring to a wire rack. Drizzle with a glaze made from powdered sugar and lemon juice.
how to serve Lemon Cake
Lemon Cake can be served plain or with a light glaze that enhances its flavor. Serve it on a nice plate, and consider adding fresh berries or whipped cream on the side for extra delight. It’s also great with a cup of tea or coffee.
how to store Lemon Cake
Store leftover Lemon Cake in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it. Just make sure to wrap it well to keep it moist. For longer storage, freeze slices in plastic wrap and then place them in a freezer bag.
tips to make Lemon Cake
- Make sure your butter is at room temperature for easy mixing.
- Don’t overmix the batter; fold ingredients gently.
- For a stronger lemon flavor, you can increase the amount of zest and juice.
- Let the cake cool completely before adding the glaze for better results.
variation
You can make a lemon glaze by mixing powdered sugar with lemon juice for a sweet topping. Additionally, you can add poppy seeds to the batter for a lovely crunch and a classic lemon-poppy seed flavor.
FAQs
1. Can I use fresh lemons instead of limoncello?
Yes, you can simply use more lemon juice in place of limoncello for a non-alcoholic version.
2. What can I do if my cake is too dense?
Check that you’ve measured your flour correctly and avoid overmixing the batter.
3. How can I make this cake more festive?
Consider decorating it with lemon slices or edible flowers on top for a beautiful presentation.
Lemon Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature) Make sure it's at room temperature for easy mixing.
- 3 large eggs
- 1/2 cup limoncello liqueur Can be substituted with more lemon juice for a non-alcoholic version.
- 1/2 cup sour cream or Greek yogurt
- Zest and juice of 2 fresh lemons For a stronger lemon flavor, increase the amount of zest and juice.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, and salt in a bowl; set aside.
- In another bowl, cream butter and sugar until fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing in lemon zest until fully combined.
- Fold in sour cream, lemon juice, and limoncello until just mixed.
Baking
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes until golden brown.
- Cool for 10 minutes before transferring to a wire rack.
Serving
- Drizzle with a glaze made from powdered sugar and lemon juice, and serve.