Lemon Cake to Die For Recipe
Introduction
This Lemon Cake to Die For is a bright and tangy treat that’s perfect for any occasion. Its moist texture and fresh lemon flavor make it a delightful dessert everyone will love.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 3 large eggs
- ½ cup unsalted butter, softened
- 1 cup milk
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Step 3: Beat in the eggs one at a time, then stir in the lemon juice and lemon zest for a fresh citrusy punch.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Tips & Variations
- For extra lemon flavor, add a simple lemon glaze by mixing powdered sugar with a bit of lemon juice and drizzle it over the cooled cake.
- Try substituting half of the all-purpose flour with almond flour for a moist texture and subtle nutty taste.
- If you prefer a more intense lemon aroma, add a teaspoon of vanilla extract along with the lemon juice and zest.
Storage
Store the lemon cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, let the cake come to room temperature for best results or warm gently in the microwave for 15-20 seconds.
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 provides the best flavor and brightness, bottled lemon juice can be used in a pinch. Just make sure it’s pure lemon juice without added preservatives or flavors.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If batter sticks to the toothpick, bake for a few more minutes and test again.
PrintLemon Cake to Die For Recipe
This Lemon Cake to Die For is a moist and flavorful dessert that perfectly balances tangy lemon with sweet vanilla cake. With a simple combination of fresh lemon juice, zest, and classic baking ingredients, this cake is easy to make and ideal for any occasion where you want a refreshing citrus treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest (about 2 lemons)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan with butter or non-stick spray to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes.
- Add Eggs and Lemon: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the fresh lemon juice and lemon zest to infuse the batter with bright citrus flavor.
- Incorporate Dry Ingredients and Milk: In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture alternately with the milk, starting and ending with the dry ingredients. Mix gently to keep the batter smooth and avoid overmixing.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra lemon flavor, consider adding a simple lemon glaze on top after the cake has cooled.
- Ensure butter is softened at room temperature for easier creaming.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- If you like, substitute the all-purpose flour with a gluten-free blend to make it gluten-free, but baking powder should be gluten-free too.
- This cake pairs wonderfully with fresh berries or whipped cream for a more indulgent dessert.
Keywords: lemon cake, lemon zest cake, citrus dessert, simple cake recipe, homemade lemon cake
