Take 1 lemon! Lemon Cake that melts in your mouth!

Take 1 lemon! Lemon Cake that melts in your mouth!

If you’re looking for a quick, delightful dessert that’s bursting with fresh lemon flavor, look no further! This Very Easy Lemon Cake is a breeze to make, requiring minimal ingredients and effort while delivering maximum taste. Perfect for any occasion, this cake is light, moist, and wonderfully tangy. Here’s how to create a lemon cake that’s as simple as it is scrumptious.

Why This Lemon Cake Recipe?

This lemon cake recipe is the epitome of simplicity and deliciousness. Here’s why it should become your go-to dessert:

• Minimal Ingredients: With just a handful of staple ingredients, you can whip up this cake with ease.
• Quick and Simple: No complicated steps or fancy equipment required—just straightforward baking.
• Bright and Refreshing: The zingy lemon flavor makes this cake a refreshing treat that’s perfect for any season.
• Versatile: Ideal for a casual family dessert or an elegant occasion with a few easy upgrades.

Ingredients

For the Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs
• 1/2 cup (120ml) milk (whole or 2%)
• 1/4 cup (60ml) freshly squeezed lemon juice (about 1 large lemon)
• 1 tablespoon lemon zest (from 1 large lemon)
• 2 teaspoons baking powder
• 1/4 teaspoon saltFor the Glaze (Optional):
  • 1 cup (120g) powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest

  Instructions

  Step 1: Prepare Your Ingredients

  1. Preheat the Oven: Set your oven to 350°F (175°C) and let it preheat while you prepare the batter.
  2. Prepare Your Pan: Grease and flour a 9-inch round cake pan or line it with parchment paper. This helps ensure that your cake comes out easily.

  Step 2: Mix the Batter

  1. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
  2. Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. This helps to incorporate the eggs evenly into the batter.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Mix in Dry Ingredients and Liquids: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
  5. Add Lemon Flavor: Fold in the lemon juice and lemon zest until evenly distributed throughout the batter.

  Step 3: Bake the Cake

  1. Pour and Smooth: Pour the batter into your prepared cake pan, smoothing the top with a spatula.
  2. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
  3. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
     

     Step 4: Prepare the Glaze (Optional)

     1. Mix the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable.
     2. Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top. You can let the glaze drip down the sides for a rustic look or spread it evenly for a smooth finish.

     Step 5: Serve and Enjoy

     1. Slice and Serve: Slice the cake and serve as desired. This lemon cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

     Tips for Success

     • Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Bottled lemon juice can be used in a pinch, but it lacks the fresh, vibrant taste.
     • Don’t Overmix: Once you combine the dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
     • Let It Cool Completely: Allow the cake to cool completely before applying the glaze. This prevents the glaze from melting into the cake.

     Variations to Try

     • Lemon Blueberry Cake: Fold in 1 cup of fresh or frozen blueberries for a fruity twist.
     • Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch.
     • Lemon Glaze with a Twist: Incorporate a teaspoon of vanilla extract into the glaze for an added layer of flavor.