Lemon Cake
A Burst of Citrus Flavor in Every Bite
There’s something incredibly
refreshing about a well-made lemon cake's sweet and tangy balance. The
zesty citrus paired with the soft, moist crumb makes it a dessert that stands
out, perfect for any occasion be it a summer picnic, a family gathering, or
just a treat for yourself. Let's dive into this unique lemon cake recipe that
will brighten up your day!
Ingredients
For
the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- ¼ cup fresh lemon juice (about 2 lemons)
- ½ cup whole milk (or buttermilk for extra moistness)
For
the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional for extra flavor)
Instructions
1.
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease and line an 8x4 inch loaf pan with parchment paper for easy removal.
This helps prevent sticking and gives your cake a neat finish.
2.
Mix the Dry Ingredients
In a medium bowl, whisk together the
flour, baking powder, baking soda, and salt. This ensures that all the rising
agents are evenly distributed and helps create a light and airy cake.
3.
Cream the Butter and Sugar
In a large mixing bowl, using an
electric mixer or a hand whisk, cream the butter and granulated sugar together
until light and fluffy, about 3-5 minutes. This step is crucial as it
incorporates air into the batter, helping the cake rise.
4.
Add the Eggs and Flavorings
Add the eggs one at a time, beating
well after each addition. Stir in the vanilla extract, lemon zest, and lemon
juice. The fresh lemon juice adds that signature tartness, while the zest intensifies
the citrus flavor.
5.
Combine Wet and Dry Ingredients
Slowly add half of the dry
ingredients into the butter mixture, mixing on low speed. Then, pour in the
milk, and once it’s incorporated, add the remaining dry ingredients. Mix just
until everything is combined—overmixing can make your cake dense.
6.
Bake the Cake
Pour the batter into your prepared
loaf pan and smooth out the top with a spatula. Bake for 45-50 minutes or until
a toothpick inserted into the center comes out clean. Every oven is different,
so start checking at the 45-minute mark to avoid overbaking.
7.
Cool and Prepare the Glaze
Let the cake cool in the pan for 10
minutes before transferring it to a wire rack to cool completely. While the
cake cools, whisk together the powdered sugar and lemon juice to make the
glaze. If you prefer a thicker glaze, use less lemon juice; for a more drizzly
consistency, add a little more.
8.
Glaze the Cake
Once the cake has cooled, drizzle
the lemon glaze over the top, letting it drip down the sides for a beautiful
presentation. If you want to enhance the lemon flavor, sprinkle additional
lemon zest on top before the glaze sets.
9.
Serve and Enjoy
Slice the lemon cake and serve it
with a cup of tea or coffee. The tangy sweetness of the cake pairs beautifully
with warm beverages, making it a perfect afternoon treat or light dessert.
Tips for a Perfect Lemon Cake:
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room
temperature to achieve a smooth batter and even texture.
- Use Fresh Lemons:
Fresh lemon juice and zest make a world of difference in flavor compared
to bottled lemon juice.
- Don’t Overmix:
When combining wet and dry ingredients, mix until just combined to avoid a
tough cake.
- Storage:
Store the lemon cake in an airtight container at room temperature for up
to 3 days or refrigerate it for a longer shelf life. The flavors often
intensify on the second day!
Final
Thoughts
This lemon cake is a perfect balance
of sweet and tangy, offering a fresh, vibrant taste with every bite. Whether
you’re an experienced baker or a beginner, this recipe is simple to follow and
promises a delicious outcome. Try it out, and let the citrusy goodness brighten
your day!
