Lemon 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
Scale
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
Find it online: https://cookwithyana.com/lemon-cake-recipe/
