Lemon cake
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 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.
If you’re a fan of moist and flavourful cakes like our lemon cake, you’ll love our Ghee Cake recipe! Made with rich, golden ghee, this cake offers a unique taste with an irresistibly soft texture. It’s perfect for tea time or as a special dessert.
Lemon cake
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
- A few drops of lemon extract/vanilla 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/vanilla extract.
- Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula until all combine well.
- 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
