Tasty and Very Simple Lemon Cake

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Introduction

This Tasty and Very Simple Lemon Cake is a delightful treat for lemon lovers! Bursting with bright, citrusy flavor and topped with a zesty lemon glaze, this cake is perfect for any occasion—whether you’re hosting a tea party or simply craving a light, refreshing dessert. The recipe is incredibly straightforward, using basic pantry ingredients, and requires minimal effort, making it the ideal choice for beginners. It’s a moist, fluffy, and tangy cake that will surely become a family favorite!

Ingredients Quantity

For the Lemon Cake

  • All-purpose flour: 1 ½ cups
  • Baking powder: 1 ½ teaspoons
  • Salt: ¼ teaspoon
  • Unsalted butter: ½ cup (1 stick), softened
  • Granulated sugar: ¾ cup
  • Eggs: 2 large
  • Lemon zest: 1 tablespoon (from 1-2 lemons)
  • Fresh lemon juice: ¼ cup
  • Milk: ½ cup
  • Vanilla extract: 1 teaspoon

For the Lemon Glaze

  • Powdered sugar: 1 cup
  • Fresh lemon juice: 2-3 tablespoons
  • Lemon zest: ½ teaspoon (for extra lemony flavor)

Optional Ingredients

  • Poppy seeds: 1 tablespoon (for a lemon-poppy seed twist)
  • Blueberries: ½ cup, fresh or frozen (folded into the batter for added texture)
  • Almond extract: ½ teaspoon (to enhance the cake’s flavor)
  • Whipped cream: For serving on the side
  • Candied lemon slices: For garnish

Instructions

For the Lemon Cake

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or 8×4-inch loaf pan, or line it with parchment paper.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Add the Eggs and Lemon Zest: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
  5. Incorporate the Lemon Juice and Milk: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk and lemon juice. Begin and end with the dry ingredients, mixing until just combined. Do not overmix to avoid a dense cake.
  6. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 30-35 minutes (if using a round pan) or 45-50 minutes (for a loaf pan), or until a toothpick inserted into the center comes out clean and the cake is golden brown.
  7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Lemon Glaze

  1. Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and slightly runny. Adjust the consistency by adding more lemon juice (for a thinner glaze) or more powdered sugar (for a thicker glaze).
  2. Glaze the Cake: Pour the lemon glaze over the cooled cake, letting it drip down the sides. Use a spatula to spread it evenly if needed.
  3. Optional Garnish: Garnish with additional lemon zest or candied lemon slices for a beautiful presentation.

Tips for Success

  • Use Fresh Lemons: Fresh lemon juice and zest are key to achieving a vibrant and tangy flavor. Avoid using bottled lemon juice, as it lacks the bright, fresh taste.
  • Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature before starting. This helps the batter mix together more smoothly and ensures a tender crumb.
  • Avoid Overmixing: Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to a dense and tough cake.
  • Check for Doneness: Because oven temperatures vary, start checking for doneness a few minutes before the recommended baking time. Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is ready.

Recommendations

  • Serving Suggestions: Serve this simple lemon cake as is, or pair it with a dollop of whipped cream and fresh berries for an extra-special touch. It’s also delicious with a side of vanilla ice cream.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The cake tastes even better the next day as the flavors meld.
  • Freezing: Wrap the cooled, unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw at room temperature, then glaze before serving.

Enjoy this Tasty and Very Simple Lemon Cake—a quick and easy recipe that’s full of bright citrus flavor, perfect for any lemon dessert lover! 🍋

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