Easy and Moist Lemon Cake: Simple Recipe
Introduction
Welcome to our kitchen where we unlock the secrets of the Easy and Moist Lemon Cake: Simple Recipe. This Simple Lemon Cake is a Moist Lemon Dessert that brings bright citrus flavor to any occasion, and we’ll show you how to achieve perfection with minimal effort. Discover why this [Focus keyword] stands out as a beloved [Related keyword] for home bakers.
Ingredients
- 2 cups (250g) all‑purpose flour
- 1 ½ cups (300g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 4 large eggs
- 1 cup (240ml) milk
- ¼ cup (60ml) freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9‑inch round pan; this step initiates the Easy and Moist Lemon Cake: Simple Recipe, ensuring the batter transforms into a Simple Lemon Cake that turns into a delightful Moist Lemon Dessert.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
- Fold in lemon zest and lemon juice for a bright citrus aroma.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Pro Tips & Notes
- Use freshly squeezed lemon juice and zest for the brightest flavor.
- Room‑temperature ingredients blend more smoothly and produce a tender crumb.
- Do not over‑mix the batter; stop once the flour is just incorporated.
- For an extra moist finish, brush the warm cake with a simple lemon‑simple syrup.
- Store the cake in an airtight container at room temperature for up to 3 days.
Nutrition Facts (per serving)
- Calories: 320 kcal
- Total Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 85 mg
- Sodium: 210 mg
- Total Carbohydrates: 48 g
- Sugar: 32 g
- Protein: 5 g
- Vitamin C: 15% of Daily Value
Frequently Asked Questions
- Q: Can I substitute butter with oil?
A: Yes, you can use ½ cup of vegetable oil for a lighter texture, but the crumb will be slightly less rich. - Q: How can I make this cake gluten‑free?
A: Replace the all‑purpose flour with a 1‑to‑1 gluten‑free flour blend and add 1 tablespoon of xanthan gum. - Q: Can I add other flavors?
A: Absolutely! A teaspoon of lavender buds or a handful of fresh berries adds a lovely twist. - Q: Why did my cake sink in the middle?
A: Over‑mixing or opening the oven door too early can cause sinking; be gentle and keep the door closed. - Q: Is this cake suitable for freezing?
A: Yes, wrap cooled layers tightly in plastic wrap and freeze for up to 2 months; thaw at room temperature before serving.
With these simple steps, you now possess the full Easy and Moist Lemon Cake: Simple Recipe, a timeless Simple Lemon Cake that stands out as a beloved Moist Lemon Dessert for family gatherings and celebrations.