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:
- 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. - Mix dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. - 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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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