Lemon cake

Lemon cake
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The tangy and sweet Lemon cake is a delightful treat for all occasions. The essence of lemon in this cake is an ode to the transformative power of flavours. The zest of fresh lemon and the lemon juice elevate its taste.

Ensure that your ingredients, especially butter and eggs, are at room temperature. This helps them blend more easily and promotes even mixing without the need for excessive beating. Sift together the dry ingredients (flour, baking powder, salt, etc.) if needed before adding them to the wet ingredients. Sifting helps break up any lumps and promotes even distribution. Mix the wet and dry ingredients in separate bowls before combining them. This allows you to incorporate each set of ingredients evenly without overmixing. When combining wet and dry ingredients, use a gentle folding or stirring motion. Use a spatula or a wooden spoon, and it is good to avoid using an electric mixer. If using an electric mixer after adding the dry ingredients, do it on low speed and be cautious not to overbeat. Mix until the ingredients are just combined, and no streaks of flour remain. Overmixing can develop gluten, leading to a tougher texture. Once everything is incorporated, stop mixing. Remember, the goal is to achieve a smooth and well-incorporated batter without overworking it.

Lemon zest

Lemon zest is the outermost, bright yellow layer of the lemon peel, packed with the fruit’s natural oils and flavour. Unlike the lemon juice, which is tart and acidic, the zest offers a more concentrated citrus aroma and a slightly sweet, fragrant taste without the sharp acidity. It adds a burst of freshness to both sweet and savoury dishes, from baked goods to sauces and marinades.

How It’s Used

Baking: It enhances cakes, cookies, and muffins by infusing a vibrant lemon flavour.

Cooking: Zest brightens savoury dishes like pasta, risotto, and grilled meats.

Garnishing: You can sprinkle them on salads, soups, or cocktails for a decorative and flavourful touch.

Tips for Zesting

When zesting a lemon, only remove the yellow outer skin, as the white pith beneath is bitter. Various tools like a microplane, grater, or vegetable peeler can be used. Fresh zest offers the best flavour, but it can also be stored in the refrigerator or freezer for later use.

Instructions

To take lemon zest, follow these steps:

Wash the Lemon: Rinse the lemon thoroughly to remove any dirt or residue.

Choose a Tool:

Microplane/Zester: Ideal for fine, light zest.

Box Grater: Use the smallest holes for zesting.

Vegetable Peeler or Knife: This gives larger strips of zest, which can be chopped finely if needed.

Zest the Lemon: Hold the lemon and gently rub it against the tool. Rotate the lemon as you zest to avoid grating too deep into the white pith, which is bitter.

Focus on the Yellow Part: Only remove the yellow outer skin for the zest, avoiding the bitter white pith underneath.

Lemon glaze

When preparing the lemon glaze, exercise patience and add the lemon juice gradually to the powdered sugar. This meticulous process not only allows you to control the intensity of the citrus flavour but also prevents the risk of a watery consistency. The measured addition of lemon juice ensures that the glaze achieves the perfect blend of sweetness and tanginess. Perfect for any occasion, from evening tea to celebratory gatherings with a zestful twist.

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Lemon cake

Print Recipe
Lemon cake is a light and refreshing dessert featuring a fluffy cake infused with the citrus flavour of lemons. Topped with a zesty lemon glaze, it offers a perfect balance of sweet and tangy, making it a delightful treat for citrus enthusiasts.
Course Dessert
Cuisine American
Prep Time 20 minutes
Baking time 40 minutes
Total Time 1 hour
Servings 8
Author sumisculinarynotes

Ingredients

For the cake batter

  • 175 grams of all-purpose flour
  • ¼ tsp salt see notes
  • 100 grams room temperature unsalted butter
  • 130 grams of fine-grained sugar
  • 2 tsp baking powder
  • 2 room temperature eggs
  • 1 tsp vanilla essence or a few drops of lemon extract
  • 1 tsp finely grated zest of a lemon
  • 6 tbsp room temperature milk

For the lemon glaze

  • 30 grams of powdered/icing sugar
  • 2-3 tbsps lemon juice

Instructions

  • Preheat your oven to 180°C. Prepare a loaf pan lined with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, zest of a lemon, and salt. Set aside.
  • In a large bowl, cream together the softened butter and the sugar with an electric hand mixer until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the lemon extract or vanilla essence.
  • Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula until all combine well.
  • Add the milk in batches combining after every addition.
  • Pour the batter into the prepared loaf pan and smoothen the tops. Tap the pan twice to release any air bubbles.
  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • 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

  • In a small bowl, whisk together the powdered/icing sugar and lemon juice until smooth. Add lemon juice a little at a time and mix well until you reach a pouring consistency.
  • Once the cakes are completely cool, poke a few holes on the top with a toothpick and drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
  • Enjoy your delicious homemade lemon cake!

Notes

  • If you are using salted butter, omit the salt in the recipe.
  • If you are sifting the dry ingredients, add the lemon zest after sifting the flour.
  • Always remember to use room-temperature ingredients for this cake.
  • The amount of sugar can be 150 grams if you are using large granulated sugar.
  • You can adjust the amount of sugar in the glaze according to your preference. Remember to add the lemon juice gradually to avoid ending up in a very watery consistency.
@sumisculinarynotes


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