Indulge in the refreshing zest of this delightful lemon cake recipe. Perfect for any occasion, this cake combines the tangy flavor of fresh lemons with a moist and tender crumb. Learn how to make this easy lemon cake from scratch with simple ingredients like butter, sugar, eggs, and a touch of vanilla extract. This recipe offers a perfect balance of sweetness and citrus, making it an ideal dessert or afternoon treat. Enjoy a slice of...
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Gather all your ingredients.
In a bowl, add butter and sugar. Mix for 5 minutes until light and fluffy using your mixer.
Add in vanilla extract and lemon zest (grate the back of the lemons).
Add in eggs one at a time until you are done. Add in lemon juice (squeeze out the juice in the lemon), then add in flour and lastly add in your milk and gently mix.
Pour mixture into a cake pan. Place in a preheated oven and bake for 30 minutes.
Enjoy with a hot cup of tea or coffee, or with your favorite drink.
Ensure the butter is at room temperature for easier mixing.
Do not overmix the batter after adding flour to prevent a tough cake.
Grease and flour the cake pan thoroughly to prevent sticking.
Can I use a different type of flour for this cake?
All-purpose flour works best, but you can substitute with gluten-free flour for a gluten-free version. Ensure to check the gluten-free flour ratio for the perfect result.
How do I store the lemon cake?
Store the lemon cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Can I add a lemon glaze to the cake?
Yes, a lemon glaze can enhance the flavor. Simply mix powdered sugar with lemon juice until you reach your desired consistency and pour over the cooled cake.
Can I use bottled lemon juice instead of fresh lemons?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Use the same quantity as the fresh juice for consistent results.
What is the best way to zest a lemon?
Use a microplane or zester to grate the outer yellow layer of the lemon peel. Avoid grating the white pith underneath, as it can be bitter.
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