Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Zest and juice the lemon, and set the zest aside. This will be the cornerstone of your cake’s refreshing flavor.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is key to ensuring a soft cake texture.
- Add the eggs one at a time, making sure to mix well after each addition. Then, blend in the lemon zest, lemon juice, and vanilla extract until everything is combined beautifully.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your dry ingredients are evenly combined.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk. Gently fold everything until just combined—don’t overmix!
- Pour the batter into your prepared loaf pan and bake for 45-55 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
For an optional lemon glaze, whisk together the powdered sugar, lemon juice, and zest, and drizzle over the cooled cake.
Best ways to enjoy it
To truly savor your Lemon Cake, consider serving it fresh out of the oven or cooled to room temperature with a dusting of powdered sugar on top. For a delightful afternoon treat, pair it with a cup of Earl Grey tea or freshly brewed coffee. If you’re feeling indulgent, add a scoop of vanilla ice cream alongside a slice to amplify the flavors. For impressively styled presentations, you can decorate it with fresh berries or a sprig of mint.
Storage and reheating tips
To keep your Lemon Cake fresh, store it in an airtight container at room temperature for up to three days. If you find yourself with leftovers, it can be refrigerated for up to a week. For longer storage, consider freezing it—wrap the cooled cake tightly in plastic wrap, then aluminum foil, and it will last up to three months in the freezer. When you’re ready to enjoy it again, simply thaw the cake at room temperature.
Pro chef tips
For the best Lemon Cake experience, choose high-quality lemons that are firm and heavy for their size; these will yield the most juice and zest. If you’re short on time, you can use store-bought lemon juice, but nothing beats the freshness of real lemons! For an added flavor dimension, try folding in poppy seeds or finely chopped nuts to the batter before baking.
Creative twists
Feeling adventurous? Here are some fun variations of the classic Lemon Cake. Add a handful of blueberries for a delightful mix of flavors, or switch out the glaze for a raspberry drizzle. For a more tropical vibe, substitute lime for lemon and add shredded coconut to the batter. And if you’re aiming for a healthier twist, swap half of the all-purpose flour with almond flour for a nutty flavor and moist texture.
Common questions
How long does it take to make Lemon Cake?
From start to finish, including baking and cooling, this recipe will take about 1.5 to 2 hours.
Can I substitute ingredients?
Absolutely! If you’re out of eggs, flaxseed meal and water make a great vegan alternative. You can also use gluten-free flour mixes if you need a gluten-free version.
Is Lemon Cake suitable for freezing?
Yes, it freezes beautifully! Just ensure it’s completely cooled and properly wrapped to avoid freezer burn.
By following these guidelines, you’ll not only create a delectable lemon cake but also understand the nuances that make it shine. Happy baking!
