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Easy Lemon Cake Recipe

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4.2 from 6 reviews

This Easy Lemon Cake is a delightful, moist cake bursting with fresh Meyer lemon flavor. Perfect for any occasion, it features a tender crumb enhanced by lemon zest and juice, topped with a light dusting of icing sugar. Simple to prepare and quick to bake, this cake serves as a refreshing dessert or afternoon treat.

Ingredients

Wet Ingredients

  • 150 g salted butter, softened
  • 3 eggs
  • 60 ml lemon juice (Meyer lemons)
  • 1/2 cup milk

Dry Ingredients

  • 1 cup raw caster sugar (turbinado sugar)
  • 1 tbsp lemon zest (Meyer lemons)
  • 1 1/2 cups self-raising flour
  • Icing sugar, for dusting

Instructions

  1. Preheat and prepare pan: Preheat your oven to 180°C (350°F). Grease and line the base of a deep 20cm cake pan with baking paper to prevent sticking.
  2. Cream butter, lemon zest, and sugar: In a bowl, beat the softened butter, lemon zest, and raw caster sugar together until the mixture is creamy and fluffy, incorporating air for a light texture.
  3. Add eggs: Crack the eggs in one at a time, beating well after each addition for a couple of minutes until the batter becomes light and creamy, ensuring a smooth blend.
  4. Incorporate dry ingredients and liquids: Sift the self-raising flour over the egg mixture to avoid lumps. Then add the Meyer lemon juice and beat briefly for a few seconds. Pour in the milk and beat again until everything is well combined and smooth.
  5. Pour and bake: Pour the batter into the prepared cake pan, tapping the tin gently on the work surface to settle the batter evenly. Bake in the preheated oven for approximately 50 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
  6. Cool and serve: Allow the cake to cool completely in the pan to set properly. Once cooled, dust the top with icing sugar for a delicate sweet finish. Slice and serve.
  7. Storage tips: Store the cake in a cool place for up to 2 days, or refrigerate for up to 5 days. When serving chilled slices, warm them in the microwave for 20 seconds to restore softness.

Notes

  • Note 1: Use softened salted butter for better creaming and flavor balance.
  • Note 2: Ensure eggs are at room temperature to help with smooth mixing.
  • Note 3: Raw caster sugar or turbinado sugar adds a slight molasses flavor and crunch.
  • Note 4: Self-raising flour contains baking powder; no need for extra leavening agents.
  • Note 5: Milk can be whole or reduced fat based on preference.
  • Note 6: Meyer lemons provide a sweeter, less acidic lemon flavor than regular lemons.

Find it online: https://recipefeastful.com/easy-lemon-cake-recipe/