Lemon Cake Recipe

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Full recipe

It’s been a long time since we showed interesting and simple dessert recipes, so we hasten to correct this oversight. We will cook lemon cake – a sweet pastry with the addition of lemon zest and juice. This version of the dessert organically balances between the citrus sourness and the delicate sweetness of the sponge cake.

Almost everyone has the ingredients for lemon cake at home, so there is no need to store around for gourmet products. First, let’s prepare the batter. For this we take warm butter (120 g) and add it to a bowl with sugar (120 g).

You can use a steam bath or microwave to speed up the process of heating the butter.

Tip

Stir the mass until homogeneous and add the eggs (2 pcs.). Once again stir and start sifting the flour (120 g).

You can also add unsifted, but then there is a chance that there will be lumps in the sponge cake.

For this recipe I used wheat flour, but you can also use rice flour or a combination of several flours.

Fact

After the flour, add the baking powder (1.5 tsp. or 5 g), as well as a pinch of vanilla and salt. Repeat the mixing process until you get a nice homogeneous yellow batter. It may seem a little runny in consistency, but this is normal for sponge cake.

By the way, you might have encountered a similar recipe when cooking cake pops.

These are the finishing touches before baking, and they are the most important for our lemon cake. Gently grate the lemon zest (1 tbsp) on a fine grater. My citrus fruit is small, so it took 1.5 fruits.

The main thing is to use only the yellow layer of the peel, without climbing on the white, otherwise we will add bitterness to the dessert, which we would not want to do. I also recommend initially rinsing the lemons under boiling water to wash away any chemicals that may have been applied to the fruit during shipping.

Now take the remaining lemon (1 pc) without the skin and, using force, roll it on the table with your hand. This process will help to squeeze out more juice, which we need to add to the batter. Cut the fruit in half and squeeze it into a bowl, filtering it through a strainer or gauze.

If you are regularly engaged in the process of squeezing lemons, limes or oranges – I recommend buying a bar squeezer, aka hand citrus press. With the tool you will make your life much easier!

Tip

Finely mix the batter and pour it into the baking dish.

I use a large silicone mold, which I wrote about in the article “Goods for the kitchen from Aliexpress“, but you can also use the classic round ones.

Place the biscuit in the preheated oven and bake for 15-20 minutes at 190°.

While the cake is baking, start making the frosting. This is a very simple spread that plays an important flavor role in the final dessert. Basically, we mix 2 ingredients: sugar and lemon juice. But to get rid of the grits, we first make powdered sugar.

For this you can use a blender with a bowl or grinder, you can also buy powdered sugar in the store.

In total we need 150 g of powdered sugar and 4 tablespoons of lemon juice. Stir the mass until homogeneous and wait for the sponge cake to cook.

When the batter is baked, take it out of the oven, and leave it to cool at room temperature.

Check the readiness of the cake in the standard way – with a dry stick or toothpick. If piercing the dough, nothing sticks to the wood, then it is ready. Pour the icing on top of the cooled lemon cake and wait a couple of minutes for it to set.

You can sprinkle the dessert with finely grated lemon zest for beauty. The finished lemon tart is incredibly juicy, with a delicious citrus flavor and moderate sweetness.

And what a beautiful cut it is! You can’t help but enjoy the rich yellow color, especially on cold winter days.

I’m sure that the lemon cake made with this recipe will be enjoyed by all adults and children who have time to try it. So don’t delay the process, go to the kitchen and write your reviews in the comments.

Bon appetit! Don’t starve 😋