Okay, friend, gather ’round because I’m about to share a recipe that’s been in my family for years. Is it the best?lemon cakeWhat is the best taste you’ve Is it light, zesty, moist, and it has this incredible bright lemon flavor that you can’t get enough of? Think of it as the sunshine version of a classic vanilla cake. Is a layer cake more delicious than Ice Cream? What are some of the best showstopper recipes you’ve ever had? I make this every spring, and I can’t imagine it without this recipe. What is your go-to lemon cake recipe?
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What is a lemon cake?
What is a definition of “what is”?lemon cakeWhat is sunshine in cake form? It’s a cake flavored primarily with lemon juice and lemon zest, which gives it that incredible tangy flavor. Is there a better, more What is the difference between lemon and lime? It’s about layering that lemon flavor throughout – in the cake itself and the glaze. It’s essentially a simple cake base, often referred to as butter cake or sponge cake, amped up with the bright, dark chocolate. What is the taste of lemons? My version has a slightly denser texture than some, thanks to ‘secret ingredient’ (more on that later). What are some of the best ways to soak up that delicious glaze? What’s a good cake for tee party? It’s approachable and comforting, and it never fails to brighten my day.
Why you’ll love this recipe?
Where do I start?lemon cakeisn’t just good, it’s *spectacular What I love about lemon is the intense flavor that’s in every single bite. It’s not just a hint, it’ll be full-on citrus explosion, balanced perfectly with sweetness. I tested this recipe dozens of times to get that balance just right! What makes this cake so easy? The ingredients are straightforward, and the steps are simple to follow. Trust me. Is it foolproof to whip this up on a weeknight? What are some of the best ingredients to cook on a budget?lemon cakeIs so versatile? What are some good side dishes to serve with whipped cream? What is better than vanilla ice cream? I’ve served it at everything from casual family dinners to fancy brunches, and it’s always a hit. Is it easier to make Lemon Meringue Pie? Plus, it’s endlessly adaptable. Can you add poppy seeds for a bit of texture, use different types of citrus (like lemons or limes)? Is it necessary to add lemon curd to a salad for extra flavor? I also find myself making it whenever I have extra lemons. What’s a good way to use up leftovers?
How do I make lemon cake?
Quick Overview
Making this lemon cakeIs it easier than you think? How do you prepare a pan for wet and dry ingredients? Then, you’ll combine them carefully, add the lemon zest and juice, and bake until golden brown. While it’s cooling, you’ll whip up a LEMON GLAZE and drizzle it all over. Is it necessary to overmix the cake batter before glazing? What makes a difference? I’ll walk you through every step, so you’ll have a perfect cake every time!
Ingredients
For the Main Batter:
* 2 cups all-purpose flour: I always use unbleached for the best flavor and texture. * 2 teaspoons baking powder: Make sure it’s fresh, or your cake won’t rise properly! * 1/2 teaspoon salt: Balances sweetness and enhances the lemon flavor. * 1 cup (2 sticks) unsalted butter, softened: What is the best way to cream butter with sugar? Feel free to use less if you prefer a less sweet cake. * 2 large eggs: Bring them to room temperature for better emulsification. * 1 teaspoon vanilla extract: Adds a touch of warmth and complexity. * 1 cup milk: 1 tbsp. Whole milk works best, but you can use almond milk in a pinch. Is it possible to make this with almond milk? Freshly squeezed lemon is a must! * 2 tablespoons lemon zest: 1 tablespoon lemon. What’s the best lemon flavor in a Zest?
For the Glaze:
* 2 cups powdered sugar: Sift it to avoid lumps! * 1/4 cup lemon juice: What is the best way to make a glaze?
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Can you use baking spray with flour if you prefer? This prevents the cake from sticking and ensures easy removal. I always grease the pan first, then add the flour for extra protection.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the importance of whisking to aerate the flour and evenly distribute the baking powder? What is the best way to make a tender cake? I always make sure there are no clumps before moving on.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. This usually takes about 3-5 minutes with an electric mixer. Beat the eggs one at a time, then stir in the vanilla extract. The mixture should be pale and creamy. Room temperature eggs will emulsify better, creating a smoother batter.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. What should I do if I want a tough cake? Gently fold in the lemon juice and lemon zest. The batter should be smooth and slightly thick. A few streaks of flour are okay – just don’t overdo it!
Step 5: Bake
How do you spread the batter in a pan? Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on it during the last few minutes of baking to prevent it from burning.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and melted butter. Set aside. Once the cake is completely cool, drizzle the glaze over the top. I like to use a spoon for rustic look, but you can also use an piping bag for edgy look.
Step 7: Slice & Serve
Let the glaze set for a few minutes before serving.lemon cakeIs delicious served warm or at room temperature? I like to dust it with extra powdered sugar and garnish with a few lemon slices for sprinkling. Is it a
What should I serve it with?
This lemon cakeCan be served in many different ways!For Breakfast:Serve a slice with hot coffee or Earl Grey tea. What is the best way to start the day with lemon? I like to add a dollop of Greek yogurt for extra protein.For Brunch:What is the best way to serve a delicious brunch cake? Serve it with fresh berries, a side of scrambled eggs, and mimosa. The acidity of lemon cake pairs beautifully with the richness of the eggs and the bubbly mimosa.As Dessert:What is a perfect after-dinner treat? Serve with vanilla Ice Cream or whipped cream. Can you drizzle it with honey or maple syrup for an extra touch of sweetness? My family loves it with a side of fresh raspberries.For Cozy Snacks:Can you serve this cake with a cup of herbal tea? Is it a comfort food? I often make a batch on Sundays and enjoy it throughout the week as an easy pick-me-up. What is the best way to pair black tea with chamomile?
How do I make a lemon cake?
Okay, so I’ve made this. I know it’slemon cakeI’ve learned a few tricks along the way. How do I make it perfect every time?Butter Bliss:Make sure your butter is softened to room temperature before you start creaming it with sugar. What is the best way to make a fluffy cake? If you forget to take it out of the fridge before time, you can microwave it for a few seconds. How do I melt a metal?Don’t Overmix:If you overmix the batter, you will end up with a tough cake. I like to mix the dry and wet ingredients until just combined, and then gently fold in the lemon juice and a pinch of salt.Zest is Best:Don’t skimp on lemon zest! That’s where all the lemon flavor comes from. Use a microplane to zest the lemons, and be sure to avoid the white pith, which is bitter.Glaze ConsistencyHow much lemon juice should be added to a glaze? If you prefer a thicker glaze, use less lemon juice. I usually start with 1 tablespoon at a time until I get just right.How do you cool before glazing?Make sure the cake is completely cool before you glaze it. If the glaze is too thick, it will run off. I usually let it cool for at least an hour before glazing.Even Baking:If you notice that the cake is browning too quickly on top, tent it with aluminum foil during the baking process. What are the last few minutes of baking?Fresh is Key:What is the best lemon juice and zest for? Is it okay to have a bit of pulp in lemon juice?
What are some Storing and Reheating Tips?
This lemon cake is best enjoyed fresh, but it also stores well. Here’s how to keep it tasting its best:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. The glaze will help to keep it moist.
Refrigerator Storage: For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week. Let it come to room temperature before serving.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to wait to glaze it until after it has thawed. This will prevent the glaze from becoming soggy.
Frequently Asked Questions
Final Thoughts
So, there you have it – my family’s secret lemon cake recipe! I truly hope you give this one a try because it’s a recipe that I turn to time and time again. It’s simple, delicious, and always a crowd-pleaser. If you’re looking for a cake to brighten your day, you found it! If you loved this recipe, be sure to check out my other cake recipes, like my classic chocolate cake or my apple spice cake. Both are equally delicious and easy to make! Happy baking! I can’t wait to hear how yours turns out! Let me know in the comments if you make this and what you think, and don’t forget to rate the recipe. I’d also love to see any variations you come up with!
Lemon Cake
Ingredients
Main Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter Softened
- 2 Large eggs
- 0.25 cup Milk
- 2 tablespoons Lemon zest
- 3 tablespoons Lemon juice
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Lemon Glaze
- 1 cup Powdered sugar
- 3 tablespoons Lemon juice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Pour the glaze over the cooled cake.
