English Lemon Cake

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Description:
English Lemon Cake is a delightful and moist cake that captures the bright, zesty flavor of lemons. This classic dessert is perfect for afternoon tea or as a sweet treat any time of day. With a light, fluffy texture and a tangy lemon glaze, this cake is sure to please lemon lovers. It’s easy to make and can be enjoyed plain or with a dollop of whipped cream or a scoop of ice cream.

Ingredients:

For the Cake:

  • All-purpose flour: 1 ¾ cups (220 g)
  • Granulated sugar: 1 cup (200 g)
  • Baking powder: 2 tsp
  • Salt: ½ tsp
  • Unsalted butter (softened): ½ cup (113 g)
  • Eggs: 3 large
  • Whole milk: ½ cup (120 ml)
  • Fresh lemon juice: ¼ cup (60 ml)
  • Lemon zest: 2 tsp (from about 2 lemons)
  • Vanilla extract: 1 tsp

For the Lemon Glaze:

  • Powdered sugar: 1 cup (120 g)
  • Fresh lemon juice: 2-3 tbsp (to taste)
  • Lemon zest: 1 tsp (optional, for garnish)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. Mix dry ingredients:
    In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream the butter and sugar:
    In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs:
    Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
  5. Combine dry and wet ingredients:
    Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.
  6. Bake the cake:
    Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cake:
    Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  8. Prepare the glaze:
    In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
  9. Glaze the cake:
    Once the cake is completely cool, drizzle the lemon glaze over the top. If desired, sprinkle additional lemon zest on top for garnish.
  10. Serve:
    Slice the cake and enjoy it with a cup of tea or coffee for a delightful treat!

Tips for Success:

  • Zesting lemons: Use a microplane grater to zest the lemons for a fine zest without the bitter white pith.
  • Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Make ahead: You can make the cake ahead of time and freeze it without glaze. Thaw and glaze before serving.

Recommendations:

  • Serving suggestions: This cake pairs beautifully with fresh berries or a dollop of whipped cream.
  • Add flavor: For extra lemon flavor, consider adding a few drops of lemon extract to the batter or glaze.
  • Pair with beverages: Enjoy it alongside lemonade or iced tea for a refreshing treat.

Nutrition (per slice, approx. based on 12 servings):

  • Calories: 210
  • Protein: 3 g
  • Fat: 8 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Sugar: 15 g
  • Sodium: 150 mg

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