Ingredients

Cake Ingredients

120 grams (4.5 ounces) all-purpose flour
120 grams (4.5 ounces) unsalted butter
120 grams (4.5 ounces) granulated sugar
2 large eggs
1/2 teaspoon baking soda
1 lemon
We recommend:

Instructions

Step 1

Preparation

Zest the lemon and juice half of it.
With a whisk, beat the softened butter, sugar, and lemon zest until fluffy.
Add the eggs one at a time, stirring well after each addition.
Combine the flour and baking soda, then mix into the batter.
Stir in the lemon juice.

Step 2

Baking

Transfer the batter to a baking pan.
Bake at 180°C (350°F) for 35 minutes.

Step 3

Final Touch

For the glaze, mix powdered sugar and lemon juice.
Pour the glaze over the top of the cooled cake.

Servings

**Hosting a brunch** 🍋? This lemon cake pairs beautifully with a hot pot of Earl Grey tea. The citrus notes of the cake complement the bergamot in the tea, creating a harmonious flavor experience.

For a **birthday celebration** 🎉, serve slices of this cake with a dollop of freshly whipped cream and a sprinkle of lemon zest on top. It adds a festive touch and a burst of freshness!

Looking for **a midday treat** ☕? Enjoy a slice with a cup of coffee for an afternoon pick-me-up. The bright lemon flavor will rejuvenate your senses, while the glaze adds a lovely sweetness.

**Feeling fancy** 🥂? Turn this humble lemon cake into a gourmet dessert by serving it with a side of vanilla bean ice cream and a drizzle of raspberry coulis. It's a showstopper that’s guaranteed to impress!

Equipment

Variations

**Gluten-Free Version** 🌾: Simply substitute the all-purpose flour with an equal amount of a 1:1 gluten-free baking flour blend. Be sure to check that your baking soda is gluten-free as well.

**Vegan Version** 🌱: Use dairy-free butter and replace each egg with a mix of 1 tablespoon ground flaxseed and 3 tablespoons water, letting it sit for a few minutes to thicken. Ensure your powdered sugar is vegan-friendly for the glaze.

Faq

  • What can I use if I don’t have a zester?

    If you don’t have a zester, you can use a fine grater. Just be sure to avoid the bitter white pith of the lemon.

  • Can I substitute the lemon with another citrus fruit?

    Absolutely! Orange or lime would both work well and offer a different but equally delicious flavor profile.

  • How do I know when the cake is done?

    Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is done.

  • How can I make sure my glaze is the perfect consistency?

    Start with a small amount of lemon juice and gradually add more until you reach the desired thickness. It should be pourable but not too runny.

  • What’s the best way to store the cake?

    Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezing is also an option if you want to keep it longer.

  • Can I double the recipe?

    Yes, you can double the ingredients to make a larger cake. Just be sure to adjust the baking time and check for doneness with a toothpick.

Nutrition facts

Ultimate Lemon Cake Recipe
Recipe Yield:8 servings
Calories:Approximately 275 calories per serving
Calories (Min - Max):250 - 300
Total Fat:14g
Saturated Fat:8g
Protein:3g
Total Carbohydrate:33g
Total Sugars:21g