Directions to follow
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the lemon zest and juice.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the milk. Start and end with the flour mixture.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until 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.
- If desired, dust with powdered sugar before serving.
Best ways to enjoy it
This lemon cake shines on its own, but you can enhance the experience with a drizzle of lemon glaze or a dollop of whipped cream. Fresh berries, like strawberries or blueberries, make a perfect accompaniment for adding a pop of color and texture. Serve it as a refreshingly sweet treat for afternoon tea or vibrant dessert after dinner.
How to store & freeze
To keep your lemon cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to save it for longer, freezing is a great option. Wrap individual slices in plastic wrap followed by aluminum foil, and it can last in the freezer for up to three months. When you’re ready to enjoy it, thaw it overnight in the refrigerator before serving.
Helpful cooking tips
For the best flavor, use fresh lemons rather than bottled lemon juice—they add a brightness that’s essential to this cake. Make sure to let the butter soften to room temperature before creaming, as it incorporates air for a light and fluffy texture. Don’t skip the cooling step; allowing the cake to cool properly ensures it’s easier to slice without crumbling.
Creative twists
Feel free to get adventurous with this lemon cake! Consider adding blueberries for a delightful berry twist or incorporating poppy seeds for texture. You can also experiment with different flavors, such as adding vanilla extract, or using orange juice and zest instead for a citrus variation.
Your questions answered
How much time does it take to make this lemon cake?
Prep time is around 15 minutes, with an additional 25-30 minutes for baking. You can have this delicious cake ready in just about an hour!
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free flour, but the texture might be slightly different.
How do I ensure the cake is completely cooked?
You know your lemon cake is done baking when a toothpick inserted into the center comes out clean. Don’t rely solely on time; ovens can vary!
With this easy lemon cake recipe in your repertoire, you’ll find yourself reaching for it time and again. It’s not just a cake; it’s a slice of sunshine, sure to brighten anyone’s day!
