Lemon cake
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.
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.
