Simple Lemon Cake

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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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