Classic Lemon Cake Recipe
Introduction
Classic Lemon Cake is a bright and tender dessert perfect for any occasion. Its refreshing lemon flavor pairs beautifully with a moist crumb, making it a favorite for lemon lovers everywhere.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter, softened
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the flour, sugar, eggs, lemon juice, and softened butter. Mix until you have a smooth batter with no lumps.
- Step 2: Pour the batter into a greased or lined cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 3: Allow the cake to cool completely in the pan before removing. Frost with your favorite icing if desired, such as lemon glaze or cream cheese frosting.
Tips & Variations
- For extra zing, add lemon zest to the batter along with the juice.
- Use buttermilk instead of lemon juice for a milder tang and tender crumb.
- Try adding a sprinkle of poppy seeds for texture and flavor variation.
Storage
Store the lemon cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving, bring to room temperature or warm slightly for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice offers the best flavor, bottled lemon juice can be used in a pinch. Just be sure to use pure lemon juice without added preservatives for the best taste.
How do I know when the cake is done baking?
The cake is done when it is golden on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
PrintClassic Lemon Cake Recipe
A classic lemon cake that is moist, tangy, and perfect for any occasion. This simple recipe combines basic pantry ingredients with fresh lemon juice to create a delightful dessert with a bright citrus flavor and tender crumb.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
Wet Ingredients
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the lemon juice and vanilla extract if using.
- Add Dry Ingredients: Gradually sift in the all-purpose flour, mixing gently to combine the batter without overworking. The batter should be smooth and slightly thick.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a standard 9-inch cake pan. Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once cooled, frost the cake with your favorite frosting, such as lemon glaze or buttercream icing, if desired.
Notes
- For an extra lemony punch, zest a lemon and add it to the batter along with the juice.
- Ensure the butter is softened to room temperature for a smoother batter.
- You can substitute half of the all-purpose flour with cake flour for a lighter texture.
- If you prefer a glaze, mix powdered sugar with fresh lemon juice and drizzle over the cooled cake.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: lemon cake, classic lemon cake, homemade lemon cake, lemon dessert, citrus cake
