Description
This Quick Delicious Lemon Cake is a moist and flavorful dessert perfect for any occasion. Featuring fresh lemon juice and zest, it delivers a bright, tangy taste balanced with a tender crumb. With simple ingredients and an easy-to-follow method, this cake is ideal for both beginner and experienced bakers craving a refreshing citrus treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- â…“ cup freshly squeezed lemon juice
- Zest of 1 lemon
- ½ cup whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
- Cream Butter and Sugar: In a separate bowl, beat the unsalted butter with sugar until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the freshly squeezed lemon juice and lemon zest to infuse the batter with citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with whole milk. Mix just until everything is combined to avoid overmixing, which can toughen the cake.
- Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter is at room temperature for easier creaming and better texture.
- Use fresh lemon juice and zest for the best citrus flavor.
- Do not overmix the batter to keep the cake tender.
- Check the cake a few minutes before the baking time ends to prevent overbaking.
- The cake pairs well with a light dusting of powdered sugar or a simple lemon glaze.
