Best Lemon Cake

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Introduction:
The Best Lemon Cake is the perfect balance of zesty and sweet, bursting with fresh lemon flavor in every bite. This light, fluffy cake is topped with a tangy lemon glaze or creamy frosting, making it an ideal dessert for any occasion. Whether you’re enjoying it with afternoon tea or serving it as a refreshing dessert at a gathering, this lemon cake will brighten your day with its vibrant citrusy taste!

Ingredients for the Lemon Cake (For 9-inch Round Cake):

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup sour cream or plain yogurt
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest (from 1 lemon)
  • ½ teaspoon vanilla extract
  • ½ cup milk (dairy or plant-based)

Ingredients for Lemon Glaze (Optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional for extra flavor)

Ingredients for Lemon Cream Cheese Frosting (Optional):

  • 4 oz (115g) cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Instructions:

Make the Lemon Cake:

  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.
  1. Mix Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  1. Cream Butter and Sugar:
  • In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  1. Add Eggs and Flavoring:
  • Beat in the eggs, one at a time, then add the sour cream (or yogurt), lemon juice, lemon zest, and vanilla extract. Mix until smooth.
  1. Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
  1. Bake:
  • Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Lemon Glaze (Optional):

  1. Mix the Glaze:
  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  • Once the cake is cool, drizzle the glaze over the top, letting it run down the sides. For added flavor, sprinkle with lemon zest.

Lemon Cream Cheese Frosting (Optional):

  1. Make the Frosting:
  • In a medium bowl, beat the cream cheese and butter together until smooth.
  • Gradually add the powdered sugar, lemon juice, and lemon zest, beating until creamy and fluffy.
  1. Frost the Cake:
  • Spread the frosting evenly over the cooled cake. Add extra lemon zest on top for decoration if desired.

Tips for Success:

  • Fresh lemons: Use fresh lemon juice and zest for the best flavor. Avoid bottled lemon juice, as it lacks the bright citrus flavor.
  • Room temperature ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature for smooth mixing and the best cake texture.
  • Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Recommendation:

This Lemon Cake is light, tangy, and perfect for spring or summer celebrations. Pair it with a cup of tea or coffee, or serve it with fresh berries and whipped cream for an extra treat. Whether topped with a simple lemon glaze or a decadent cream cheese frosting, this cake will become a favorite for lemon lovers!

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