Lemon Cake Recipe
Introduction
This classic lemon cake is bright, moist, and simple to make. With a fresh lemon flavor and tender crumb, it’s perfect for any occasion or a delightful afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter, softened
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Step 2: Add the eggs one at a time, beating well after each addition. Stir in the lemon juice.
- Step 3: Gradually fold in the flour until the batter is smooth and well combined.
- Step 4: Pour the batter into a greased or parchment-lined 8-inch cake pan.
- Step 5: Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Step 6: Allow the cake to cool completely before removing from the pan and serving.
Tips & Variations
- For a more intense lemon flavor, add lemon zest along with the juice to the batter.
- Try topping the cooled cake with a simple lemon glaze made from powdered sugar and fresh lemon juice for extra sweetness and zing.
- If you prefer a lighter cake, substitute half of the butter with yogurt or sour cream.
Storage
Store the lemon cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week, covered well to prevent drying out. Reheat slices gently in the microwave for 10-15 seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
Yes, bottled lemon juice can be used, but fresh lemon juice provides a brighter, fresher flavor that enhances the cake.
How do I know when the cake is done?
Insert a toothpick or skewer into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is ready.
PrintLemon Cake Recipe
A classic, tangy lemon cake featuring a moist, tender crumb enhanced by fresh lemon juice and buttery richness. Perfect for dessert or an afternoon treat with tea.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
Wet Ingredients
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh lemon juice
- 1/2 cup milk (optional, to adjust batter consistency)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the batter: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the fresh lemon juice. In a separate bowl, sift together the flour, baking powder, and salt, then gradually add to the wet ingredients while alternating with milk to ensure a smooth batter.
- Bake the cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased and floured 8-inch round cake pan. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake feels springy to touch.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely before slicing. Serve plain or with a dusting of powdered sugar or a glaze for extra lemon flavor.
Notes
- For a more intense lemon flavor, add lemon zest along with lemon juice.
- You can substitute butter for a lighter oil, but the texture will differ slightly.
- Make sure not to overmix the batter to keep the cake tender.
- Adjust sugar according to your sweetness preference.
Keywords: lemon cake, easy lemon cake, baked lemon dessert, citrus cake, homemade lemon cake
