Lemon Cake Recipe
Introduction
This lemon cake is a bright and refreshing dessert that’s perfect for any occasion. With a tender crumb and a zesty lemon flavor, it’s simple to make and sure to please.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
- Step 2: Gradually add the flour to the wet ingredients, mixing until just combined. Pour the batter into a greased or lined cake pan.
- Step 3: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before glazing or serving.
Tips & Variations
- For extra moisture, try substituting half of the butter with sour cream or yogurt.
- Add a simple glaze by mixing powdered sugar with lemon juice to drizzle over the cooled cake.
- Enhance the lemon flavor by adding a teaspoon of lemon extract along with the zest and juice.
Storage
Store the lemon cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, bring to room temperature before serving. You can also freeze the cake wrapped tightly for up to 2 months; thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice offers the best flavor, bottled lemon juice can be used in a pinch. Just be sure it’s 100% lemon juice without added preservatives for the best results.
How do I know when the cake is done baking?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is done. If batter sticks to it, bake a few minutes longer and test again.
PrintLemon Cake Recipe
A bright and zesty Lemon Cake featuring a moist, buttery crumb infused with fresh lemon juice and zest, perfect as a refreshing dessert or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 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, softened
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
Instructions
- Prepare the Batter: In a large bowl, cream the softened butter with the granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Gently fold in the flour, then add the fresh lemon juice and lemon zest, mixing until the batter is smooth and well combined.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the prepared batter into a greased or parchment-lined cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake is set.
- Cool and Glaze: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once cool, optionally prepare a lemon glaze by mixing powdered sugar with a little lemon juice and drizzle it over the cake for extra lemon flavor and sweetness.
Notes
- For extra moistness, use room temperature eggs and butter.
- You can substitute the all-purpose flour with a gluten-free blend to make it gluten-free.
- Lemon zest can be adjusted according to your taste preference; more zest will yield a stronger lemon flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Ensure not to overmix the batter to keep the cake tender.
Keywords: lemon cake, lemon dessert, citrus cake, lemon zest, easy cake recipe, moist cake
