Introduction:
This Simple Lemon Cake is light, moist, and bursting with fresh citrus flavor. Made with basic ingredients and a tangy lemon glaze, this cake is perfect for a quick dessert, afternoon tea, or whenever you’re craving something bright and zesty. Its refreshing lemony taste will surely please everyone at the table.
Ingredients:
For the Cake:
- All-purpose flour: 1½ cups (190g)
- Baking powder: 1½ tsp
- Salt: ¼ tsp
- Unsalted butter: ½ cup (115g), softened
- Granulated sugar: 1 cup (200g)
- Eggs: 2 large
- Lemon zest: 1 tbsp (from 1-2 lemons)
- Lemon juice: ¼ cup (60ml)
- Milk: ½ cup (120ml)
- Vanilla extract: 1 tsp
For the Lemon Glaze:
- Powdered sugar: 1 cup (120g)
- Lemon juice: 2-3 tbsp (to reach desired consistency)
- Lemon zest: ½ tsp (optional, for extra lemony flavor)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8×4-inch (or 9×5-inch) loaf pan or line it with parchment paper.
2. Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
3. Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-50 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.
4. Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Once the cake has cooled, drizzle the glaze over the top of the cake.
- Garnish with additional lemon zest if desired.
Tips for Success:
- Room temperature ingredients help achieve a smoother batter and better cake texture.
- Do not overmix the batter, as this can lead to a dense cake.
- For an even more lemony flavor, add a bit more lemon zest or a few drops of lemon extract to the batter.
Recommendations:
- Serve this lemon cake with a cup of tea or coffee for a perfect afternoon snack.
- You can store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition (per slice):
- Calories: 250
- Protein: 4g
- Carbohydrates: 40g
- Fat: 9g
- Fiber: 1g
- Sugar: 28g
- Sodium: 150mg
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