Lemon Cake Recipe
Introduction
This lemon cake is a light and tangy treat perfect for any occasion. Its bright citrus flavor pairs beautifully with a soft, buttery crumb, making it a refreshing dessert or snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a cake pan to prepare for baking.
- Step 2: In a large bowl, combine the flour and sugar. Beat in the eggs, lemon juice, and melted butter until the batter is smooth and well mixed.
- Step 3: Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 4: Remove the cake from the oven and allow it to cool completely before slicing and serving.
Tips & Variations
- For extra lemon flavor, add finely grated lemon zest to the batter.
- Swap half the butter for yogurt to make the cake moister.
- Decorate with a simple lemon glaze made from powdered sugar and lemon juice for added sweetness and shine.
Storage
Store the lemon cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat individual slices gently in the microwave for 10-15 seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
Yes, bottled lemon juice works fine, but fresh lemon juice will provide a brighter, more natural flavor.
How do I know when the cake is fully baked?
The cake is done when it is golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
PrintLemon Cake Recipe
A zesty and moist lemon cake that combines a tender crumb with bright citrus flavor, perfect for any occasion. This simple yet delightful cake highlights fresh lemon juice and butter, offering a refreshing and buttery dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
Wet Ingredients
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup fresh lemon juice
Instructions
- Mix Batter: In a large bowl, combine the all-purpose flour and sugar thoroughly. In a separate bowl, whisk the eggs, then add the melted butter and fresh lemon juice, mixing well. Gradually add the wet ingredients to the dry ingredients, stirring until just combined to form a smooth batter, being careful not to overmix.
- Bake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or lined cake pan. Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the cake is set with a slight golden crust.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving. This ensures the cake maintains its moisture and texture.
Notes
- For extra lemon flavor, add lemon zest to the batter along with the lemon juice.
- You can dust the fully cooled cake with powdered sugar or top it with a simple lemon glaze for added sweetness and tang.
- Make sure not to overbake to keep the cake moist and tender.
- This recipe can be easily doubled or halved depending on your needs.
Keywords: lemon cake, citrus cake, moist cake, simple dessert, baked dessert
