Are you craving a sweet and tangy dessert that’s both easy to make and guaranteed to impress? Look no further than this delightful Lemon Cake! Bursting with the fresh flavors of lemon zest and juice, this cake is light, moist, and has just the right amount of sweetness. With the addition of raisins for a subtle burst of texture and flavor, this cake is truly what you’ve been missing in your dessert repertoire.
Whether you’re baking for a special occasion or just want a treat to enjoy with your afternoon tea, this lemon cake is sure to satisfy. Let’s dive right into the details so you can whip up this amazing dessert in no time!
Why You’ll Love This Lemon Cake
- Zesty and Fresh: The lemon zest and fresh lemon juice make this cake taste light and refreshing.
- Easy to Prepare: This cake requires only basic ingredients, most of which you probably already have in your kitchen.
- Moist and Flavorful: The combination of butter, milk, and eggs ensures the cake turns out moist, with a fluffy texture.
- Perfect for Any Occasion: Whether it’s a family gathering, a special celebration, or a simple dessert for the weekend, this lemon cake is a hit with all ages.
Ingredients for Lemon Cake
- 2 cups sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 cup butter, softened
- 4 eggs
- 1 cup milk
- Juice from one lemon (approximately 2 tablespoons)
- 3 cups wheat flour
- 1 tablespoon baking powder (yeast in some places, but baking powder works best)
- 100g raisins (optional)
These ingredients are easy to find and bring out the perfect balance of sweetness and tartness in the cake. If you’re not a fan of raisins, you can omit them, but they add a nice contrast to the lemony flavor!
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 180°C (350°F).
- Grease and flour a 9×13 inch cake pan, or line it with parchment paper for easy removal.
2. Mix the Lemon Zest with Sugar
- In a large bowl, combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until the mixture becomes fragrant. This step helps to release the essential oils from the lemon zest, ensuring the cake is packed with lemony flavor.
3. Cream the Butter and Sugar
- Add the softened butter to the sugar mixture and beat it for 2 minutes on medium speed until light and fluffy. The butter should fully incorporate into the sugar, creating a creamy base for the cake.
4. Add the Eggs
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. This should take about 4 minutes total. This step ensures a smooth and even batter, which is essential for the cake’s fluffy texture.
5. Combine the Wet Ingredients
- In a separate small bowl, combine the milk and the juice from one lemon. Stir together, and allow it to sit for a minute. The milk may curdle slightly from the lemon juice, which is fine. This mixture will add moisture and enhance the lemon flavor in the cake.
6. Combine the Dry Ingredients
- In another bowl, sift together the wheat flour and baking powder. This ensures the dry ingredients are evenly distributed throughout the cake, resulting in a light and fluffy texture.
7. Add the Dry and Wet Ingredients to the Batter
- Gradually add the dry ingredients to the butter and egg mixture, alternating with the milk and lemon juice. Start and end with the dry ingredients. This method helps prevent overmixing, which can make the cake dense.
8. Fold in the Raisins (Optional)
- If you’re using raisins, gently fold them into the batter using a spatula. The raisins provide a sweet, chewy contrast to the bright lemon flavor and add an extra layer of texture to the cake.
9. Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- The cake should rise beautifully and develop a golden brown top. Make sure not to overbake it, as this could make the cake dry.
10. Let the Cake Cool
- Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. Then transfer the cake to a wire rack to cool completely.
Serving and Enjoying Your Lemon Cake
This lemon cake is perfect on its own, but here are a few serving suggestions that can elevate the flavor and presentation:
- Lemon Glaze: Mix together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice to make a simple glaze. Drizzle this over the cooled cake for an extra tangy and sweet touch.
- Serve with Whipped Cream: A dollop of freshly whipped cream on the side is a wonderful accompaniment to this zesty cake.
- Add Fresh Berries: Garnish the cake with fresh raspberries, blueberries, or strawberries for a pop of color and an extra fruity element.
Why This Lemon Cake Will Become Your Go-To Dessert
- Balanced Sweetness: The cake is sweet, but the lemon zest and juice add a delightful tartness that balances the flavors.
- Moist Texture: Thanks to the combination of butter, eggs, and milk, the cake remains moist and tender even after baking.
- Easy and Fast: With a simple preparation time of only about 10 minutes and a baking time of 35 minutes, this lemon cake can be whipped up quickly for any occasion.
- Versatile: You can easily modify this recipe by adding a lemon glaze, switching up the mix-ins (such as nuts or berries), or even using it as a base for a layered cake.
Baking Tips for Success
- Use Fresh Lemons: For the best flavor, always use fresh lemons for both the zest and juice. Bottled lemon juice won’t provide the same bright, fresh taste.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This ensures that the batter comes together smoothly and results in a light, fluffy texture.
- Don’t Overmix: Be careful not to overmix the batter once you add the flour. Overmixing can develop the gluten in the flour and result in a dense cake.
Frequently Asked Questions (FAQs)
1. Can I use a different type of flour?
Yes! While wheat flour adds a slightly nutty flavor, you can substitute it with all-purpose flour for a more traditional cake texture. Just be sure to measure the flour accurately to avoid a dry cake.
2. Can I make this cake ahead of time?
Absolutely. This lemon cake stores well for up to 3 days at room temperature when covered. You can also freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then in foil before freezing.
3. Can I add other flavors to this cake?
Yes! You can add a teaspoon of vanilla extract or almond extract to the batter for additional flavor. You could also mix in nuts, dried cranberries, or even chocolate chips for a fun twist.
4. What can I substitute for raisins?
If you’re not a fan of raisins, feel free to leave them out or substitute them with other dried fruits like cranberries or apricots. You can also add nuts for some crunch.
The Lemon Cake You Didn’t Know You Needed!
This delightful lemon cake is light, flavorful, and perfect for any occasion. Whether you’re baking for a special event or just want something to enjoy with your afternoon tea, this cake will quickly become a favorite. The combination of fresh lemon zest, a moist crumb, and the optional addition of raisins makes it a crowd-pleaser every time. Give it a try—you won’t be disappointed!