The best piece of refreshment cake – easy recipe for lemon cake
Whether or not it’s summer, a lemony dessert is always what I crave for, simply because of the refreshing taste it brings. I call it the energy boosting cake and I guess you are able to relate – what’s better than a piece of lemon cake after having all the chores done?
And, you don’t have to worry about any confusing or difficult steps in making it. In fact, the lemon cake is one of the easiest cakes to be made at home! Just in case you are still not confident enough, this easy recipe for lemon cake is specially written for you – each bite brings a burst of lemony flavour in your mouth and the lemon glaze on top makes the lemon cake beyond perfect!
This recipe only uses the very basic ingredients that you will probably have at hand anytime and I promise you the result is going to be extremely delicious, moist and soft.
Not only this lemon cake is easy to make, it is also one of the most brilliant options for you to be served at various parties – it’s not a secret that the lemon cake is one of the most popular cakes in the world!
So, if you are ready, let’s start looking at our easy recipe for lemon cake!
Ingredients you need for this easy recipe for lemon cake
For the cake:
- 110g of unsalted butter (softened)
- 190g of plain flour
- 2 large free-range eggs (at room temperature)
- 190g of caster sugar
- 1 tsp of vanilla extract
- 1 tsp of baking powder
- 1/2 tsp of salt
- 120ml of milk
- Zest of a lemon
- Juice of half a large lemon (about 30ml)
For the paste:
- 100g of sifted icing sugar
- Juice of hald a large lemon (about 30ml)
- An 8×4-inch loaf pan
- A hand or stand mixer
- Two mixing bowls
- A spatula
- A balloon whisk
- A sieve
- A cooling rack
- Baking parchment
- A zester
- Lemon squeezer
- Preheat the oven to 170°C. Grease and line you loaf pan.
Making the cake
- Start by preparing your dry ingredients. Sieve the flour, baking powder and salt into a mixing bowl and gently whisk them so that the dry ingredients are evenly combined. Set aside.
- In another mixing bowl, cream yout butter and sugar together with your stand or hand mixer on a medium-high speed for about four minutes until the mixture turns pale and fluffy.
- Beat in eggs into the mixture, one at each time. Make sure each of them is fully incorporated into the mixture before adding the next egg.
- Mix in vanilla extract into the mixture.
- Turn your mixer to low speed and add the dry ingredients into the mixture in three batches. Mix until just combined.
- While your mixer is still running on a low speed, add the milk, lemon juice and lemon zest into your batter and continue to mix just until combined. The mixture should be a little thick.
- Spoon the batter into the pre-prepared loaf tin and level of the top. Bake for about 45-50 minutes or until the skewer comes out clean.
- Allow the cake to cool on the cooling rack before pouring the paste on it.
Making the paste
- In a small bowl, combine the sifted icing sugar and the lemon juice and stir until they are well-mixed and runny.
- Once the lemon cake is cool, pour the lemon icing on the top of the lemon cake.
All ingredients should be at room temperature. Room temperature ingredients are easier to be combined and can be combined at a greater extent.
The lemon zest and lemon juice are the keys to a perfect lemon cake. Never try to leave out the lemon zest if you do not want to lose the sweet lemony flavour. Also, always uas a fresh lemon for the juice – bottled products are convenient but not always the best.
I use full-fat milk in this recipe. In fact, I use fall fat milk in all recipe. Full fat milk gives more flavour to your cake is always more preferred than semi-skimmed or skimmed milk. As an alternative, buttermilk can also be used in a 1:1 ratio.
Do not skip the sieving step. It helps in aerating the ingredients and give a fluffier result.
Don’t have a loaf tin? No worries
You may also use a bundt tin or muffin/cupcake tins for this easy recipe for lemon cake. Just make sure that your bundt tin is well greased so that the cake comes out without difficulties later.
The baking time is similar to that of the loaf tin if you are using the cupcake/muffin tray, reduce the baking time to about 20 minutes. This recipe yields about 15 cupcakes.
Happy cake day!
I know. You probably can’t wait to have a go on trying this easy recipe for lemon cake. But, just bear with me with the very last point here – this lemon cake stores well in an air-tight container for up to four days.
Lastly, I hope you have enjoyed reading this lemon cake recipe. If you have any problems are any tips to share, please feel free to leave them in the comment section.
Below I have also attached some other cake recipes that you may find interesting. Feel free to check them out!