Nothing is more delightful than a treat with the zesty freshness of lemons. This tangy dessert is light, citrusy flavorful, and perfect to win you over with every bite.
Let’s take a look at the most essential part—how can you amaze everyone with a moist and flavorful lemon cake right at home without spending hours? But remember, getting that perfect balance of tangy lemon zest and sweet cake richness can be tricky since you’re no expert.
Please don’t worry we’ve brought you an easy and short-cut Lemon Cake recipe. Let’s get started to make that homemade citrusy delight!
What Is Lemon Cake
Lemon cake is a moist and flavorful dessert infused with the bright, tangy essence of lemons. It typically combines ingredients like lemon zest, lemon juice, and sometimes lemon extract to create its signature citrus taste. The cake is often light and airy, with a sweet-tart balance that makes it refreshing yet indulgent.
Variations include pound cake, layered lemon cakes, and glazed versions, often paired with accompaniments like whipped cream, berries, or lemon curd. Its vibrant flavor and versatility make it a popular choice for any occasion.
How To Make Lemon Cake
This recipe creates a delightful lemon cake with a vibrant citrus flavor. Start by zesting two medium-sized lemons, reserving one teaspoon of zest, and extracting two tablespoons of juice.
Optionally, enhance the color with a few drops of yellow food dye. In a bowl, beat two large eggs with half a cup of sugar until the mixture becomes light and fluffy. Add a quarter cup of oil, blending it in briefly.
Now, add one cup of flour, half a teaspoon of baking powder, and a pinch of salt, then gently mix these dry ingredients into the egg mixture. Incorporate the prepared lemon zest and juice, stirring until the batter is smooth and lump-free.
Then, pour the batter into a greased mold and bake in a preheated oven at 160°C for 40 minutes. Once baked, let the cake cool, unmold it, and slice. Enjoy the refreshing taste of homemade lemon cake!
Lemon Cake Recipe
Ingredients
- 2 medium-sized lemons
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- A few drops of yellow food color (optional)
- 2 large eggs
- ½ cup of sugar
- ¼ cup of oil
- 1 cup of flour
- ½ teaspoon of baking powder
- A pinch of salt
Directions
- First of all, take 2 medium-sized lemons and grate the yellow peel only. Make 1 teaspoon of yellow lemon zest and keep it aside.
- Then, cut the lemons and squeeze the juice. It will make 2 tablespoons of lemon juice. I added a few drops of yellow food coloring to the juice, but this step is optional.
- Now take 2 large eggs and add ½ cup of sugar to it. Then, beat the eggs and sugar mixture until it gets fluffy. Once it has changed color and full fluffy consistency, stop beating.
- At this point, add ¼ cup of oil to the cake mixture and beat for 1 more minute.
- Then, add 1 cup of flour, but before adding sieve the flour to enhance the texture. Also, you need to add ½ teaspoon of baking powder and a pinch of salt here and mix together with the help of a whisk.
- Now add the lemon zest and lemon juice previously prepared to the batter. Then, mix all the ingredients with the batter slowly. Continue mixing until you get a smooth batter and there will be no lumps left.
- Then, pour the smooth batter into an oil-greased mold. Now you need to bake it for 40 minutes in a preheated oven at 160-degree temperature.
- After 40 minutes, take out the cake from the oven. Wow, the cake is baked perfectly. Now unmold the cake and cut it into slices. Congratulations, you can have the lemon cake now.
Side Dishes Are Perfect with Lemon Cake
If you are health conscious like me, try to have juicy strawberries, blueberries, or raspberries for tartness. They’re easy to prepare and healthy. My niece doesn’t care about health. So she loves a scoop of creamy vanilla ice cream, which provides a cool, indulgent complement to the cake’s vibrant flavor.
My mom likes lemon curd. This tangy, buttery spread intensifies the lemony experience and balances the cake’s sweetness beautifully. If you like Crunchy and sweet with a caramelized texture, try pecans, which are made with simple ingredients—pecans, honey, and butter. Their rich, nutty flavor adds a delightful crunch to the cake.
My grandmother is a tea person. So for her refreshing and aromatic, mint tea is a soothing pairing. Made with fresh mint leaves, it’s light and cooling notes. You can also try raspberry sauce which is a vibrant and tangy sauce that adds a fruity, colorful contrast to every bite of lemon cake.
Chef’s Tips
- Always use only the yellow part of the lemon peel for zest, avoiding the bitter white pith.
- Sift flour and baking powder to ensure a smooth, airy batter.
- Don’t overmix the ingredients. Mix wet and dry ingredients until just combined to avoid a dense cake.
- Always use fresh lemons, eggs, and mint to enhance flavor and aroma significantly.
- Add a pinch of salt to highlight the sweetness and tanginess.
- Allow the cake to cool before slicing for clean, even cuts.