Lemon cake is a classic dessert that’s perfect for various occasions, whether it’s a family gathering, a celebration, or simply a treat to enjoy with your afternoon tea. Its tangy taste combined with a light and moist texture makes it an exquisite choice for anyone who loves citrus flavors. This blog post walks you through a fool-proof lemon cake recipe with easy-to-follow steps. Let’s get baking!
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 1 cup whole milk
- 2 tablespoons lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. Line them with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
- In a medium bowl, combine the flour, baking powder, and salt. Mix well and set aside.
Step 3: Cream the Butter and Sugar
- In a large bowl, using an electric mixer, cream together the unsalted butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
Step 4: Add the Wet Ingredients
- Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
- Add the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
Step 5: Combine the Wet and Dry Mixtures
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Step 6: Pour and Bake
- Pour the batter into your prepared baking pan (or pans).
- Smooth the top with a spatula for even baking.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
- Let the cake cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely.
Step 8: Prepare the Lemon Glaze
- While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and combined.
Step 9: Glaze the Cake
- When the cake is completely cool, pour the lemon glaze over the top.
- Allow the glaze to set for about 30 minutes before serving.
Serving and Storage Tips
- Serving: Lemon cake pairs well with a hot cup of tea or coffee. For an elegant touch, garnish with fresh berries or a dollop of whipped cream.
- Storage: Store the cake in an airtight container at room temperature for up to three days. If you live in a humid environment, it’s best to store the cake in the refrigerator, where it will keep for up to a week. If you want to keep it for longer, wrap it tightly in plastic wrap and store it in the freezer for up to three months.
Helpful Notes
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature. This helps in achieving a smooth batter and uniform baking.
- Zesting: Only zest the yellow part of the lemon skin; the white pith underneath is bitter.
- Do Not Overmix: Overmixing can lead to a dense cake. Mix until the ingredients are just combined.
Tips from Well-Known Chefs
- Ina Garten: Recommends using cake flour instead of all-purpose flour for a lighter texture.
- Mary Berry: Suggests adding a pinch of salt to balance the sweetness of the glaze.
- Paul Hollywood: Advises to always line your baking pans with parchment paper to ensure easy removal.
Frequently Asked Questions
1. Can I make this cake gluten-free?
Yes, you can use a 1:1 gluten-free flour blend in place of regular flour.
2. Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
3. Can I make this cake in advance?
You can bake the cake a day in advance and store it in an airtight container until you’re ready to glaze and serve.
4. How can I make this cake more lemony?
Add a teaspoon of lemon extract in addition to the lemon juice and zest.
5. What can I do if my glaze is too thin?
Add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
6. Can I double this recipe?
Doubling the recipe is fine, but make sure to use larger pans and adjust the baking time as needed.
7. Can I use a bundt pan?
Yes, but adjust your baking time to 45-55 minutes and check for doneness with a toothpick.
8. Why did my cake sink in the middle?
This could be due to overmixing, too much baking powder, or the oven door being opened too early during baking.
9. Can I add poppy seeds to this cake?
Absolutely! Add about 2-3 tablespoons of poppy seeds to the batter for a delightful twist.
10. Can I use this recipe for cupcakes?
Yes, pour the batter into a lined cupcake tin and bake for 18-20 minutes, or until a toothpick comes out clean.
Conclusion
This lemon cake recipe is a simple yet delightful way to satisfy your citrus cravings. With its bright lemony flavor and moist texture, it’s bound to become a favorite in your household. Whether you’re a novice or an experienced baker, this recipe is accessible and rewarding. So grab your mixing bowls and zest those lemons—your perfect lemon cake awaits!