Indulge your taste buds in the delightful tanginess of a homemade lemon cake! This recipe promises a burst of citrus flavor coupled with the moistness that makes every bite satisfying. With its straightforward ingredients and simple instructions, you can whip up this lemony delight in no time. Let’s dive into the details of this irresistible treat.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
Directions:
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Incorporate Butter: Add the softened butter and mix until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, lemon zest, lemon juice, and vanilla extract.
- Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
- Pour and Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Lemon Glaze: While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
- Cool and Glaze: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Carefully invert the cake onto a wire rack to cool completely. Once cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
- Serve and Enjoy: Slice and serve the lemon cake, garnishing with additional lemon zest if desired.
Tips:
- Ensure all ingredients are at room temperature for optimal blending.
- Use fresh lemon zest and juice for the best flavor.
- Do not overmix the batter to avoid a dense texture.
- Let the cake cool completely before glazing to prevent the glaze from melting.
Conclusion:
In conclusion, this lemon cake recipe offers a delightful balance of sweet and tangy flavors, making it a perfect treat for any occasion. Whether you’re hosting a gathering or simply craving a homemade dessert, this moist and zesty cake is sure to impress. Enjoy the refreshing taste of lemon with every bite, and savor the joy it brings to your taste buds and those you share it with. Happy baking!
- Can I use other types of flour, like whole wheat flour, instead of all-purpose flour?
While you can experiment with different types of flour, keep in mind that using whole wheat flour may result in a denser texture compared to all-purpose flour. If you choose to substitute, consider doing a 50/50 mix of whole wheat and all-purpose flour for better results. - Can I substitute lemon juice with bottled lemon juice for the glaze?
While fresh lemon juice is recommended for the best flavor, you can substitute bottled lemon juice if fresh lemons are unavailable. However, be aware that bottled lemon juice may have a slightly different flavor profile, so adjust the amount according to your taste preference. - How should I store the leftover lemon cake?
To keep the cake moist and fresh, store it in an airtight container at room temperature for up to 2-3 days. If you prefer to store it longer, you can refrigerate the cake for up to a week. Just make sure to bring it to room temperature before serving for the best taste and texture. - Can I freeze the lemon cake for later use?
Yes, you can freeze the lemon cake for future enjoyment. Wrap the cooled, unglazed cake tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. When ready to serve, thaw the cake overnight in the refrigerator and glaze before serving.