Simple & Moist Lemon Cake Recipe
Enveloped in a luscious fluffy base and garnished with rich cream, this lemon cake beauty stands up to its other counterparts with finesse!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 10
Ingredients
- 1.5 cup all-purpose flour
- 2 large eggs
- 1 cup white sugar
- 1/2 cup butter
- 2 tsp vanilla extract
- 3/4 tsp baking powder
- 3/4 cup milk
- 1 tbsp lemon zest
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 175ºC. Take a 9-inch square baking pan and grease it with butter.
- In a bowl, beat butter and sugar together using an electric mixer. Beat in some eggs and vanilla extract until the batter is light and fluffy.
- In a separate bowl, sift all-purpose flour and baking powder together, and add to the creamy mixture.
- Now, pour in lemon zest, milk, and lemon juice, and whisk until you achieve a rich consistency. With a spatula, empty the mixture into the greased pan.
- Put in the preheated oven and bake for 45 minutes to 1 hour until golden brown and a toothpick comes out clean.
- Let it cool for 15 minutes. Transfer the cake onto a cooling rack. Garnish with icing and let dry before serving.
Notes
- You can use buttermilk by combining 1/2 cup milk with 1.5 teaspoon lemon juice or white vinegar. Let the mixture sit for a few minutes until it starts to curdle.
- It is good to beat the sugar and butter for long as it incorporates air into the batter, making it fluffier and tender.
- The cake will also taste great with orange juice or lime juice.