Make Your Day Bright: Simple Lemon Cake Recipe Everyone Loves

Zesty lemon cake refines ordinary desserts into vibrant culinary experiences that dance across taste buds.

Bright, tangy flavors burst through each carefully crafted slice, promising a delightful sensory journey.

Sunshine-inspired ingredients blend seamlessly, creating a dessert that feels both comforting and exciting.

Soft, tender crumb meets intense citrus notes, delivering a perfect balance of sweetness and sharpness.

Delicate aromas waft through kitchens, signaling the promise of something extraordinary about to emerge.

Professional bakers and home cooks alike cherish this classic recipe for its remarkable simplicity and crowd-pleasing charm.

Rich, moist textures guarantee a memorable treat that will leave everyone craving another bite.

What Makes Lemon Cake a Citrusy Favorite

• Burst with Citrusy Brightness: This lemon cake delivers a zesty punch that dances on your taste buds, bringing vibrant sunshine to every slice with its fresh, tangy lemon flavor.
• Master an Easy Baking Technique: The recipe offers a foolproof method even novice bakers can conquer, requiring simple mixing steps and basic ingredients that guarantee a professional-looking result.
• Enjoy Maximum Moisture Magic: The clever syrup brushing technique and plastic wrap wrapping ensure an incredibly soft, tender cake that stays deliciously moist for days, actually improving in texture overnight.
• Create a Versatile Dessert Delight: Perfect for casual coffee mornings, elegant afternoon tea, or as a comforting sweet treat that transitions beautifully between different occasions and times of day.

Everything That Goes into a Bright, Tangy Lemon Cake

• Sugar: Sweetens the cake and helps create a light, airy texture with a golden color.
• Eggs: Provides structure, moisture, and helps bind the cake ingredients together.
• Lemon Zest: Adds intense citrus flavor and aromatic notes to the cake.

• Melted Butter, Heavy Cream, Lemon Juice: Contribute moisture, richness, and bright citrus tang to the cake's overall flavor profile.

• Flour, Baking Powder: Essential for creating the cake's structure and ensuring a soft, even rise.

• Syrup Ingredients (not specified): Adds extra moisture and enhances the cake's sweetness and flavor after baking.

• Butter (for optional crust): Provides a golden, slightly crisp top layer when brushed on the batter before baking.

Note: The ingredient list assumes standard ingredients are being used, with no specific brand or special variety recommended.

How to Bake a Soft and Zesty Lemon Cake

Step 1: Prepare the Oven

Preheat the oven to 165°C (330°F). Ensure the rack is in the center position.

Step 2: Whip Sugar and Eggs

• Sugar
• Eggs
• Lemon zest

Whip for 2 minutes until the mixture becomes pale and develops a light, foamy texture.

Step 3: Add Liquid Ingredients

• Cooled melted butter
• Heavy cream
• Lemon juice

Beat the mixture for 1 minute until well combined.

Step 4: Mix Dry Ingredients

Gradually fold in the flour mixed with baking powder. Stir gently to create a smooth batter.

Step 5: Prepare the Baking Pan

Grease a 25 x 8 x 8 cm loaf pan or line it with parchment paper. Ensure complete coverage.

Step 6: Optional Crust Enhancement

For a golden crust, create a line of melted butter or small butter pieces down the center of the batter’s length.

Step 7: Bake the Cake

Place the pan in the preheated oven and bake for 50 minutes. Check doneness by inserting a knife into the center – it should come out clean.

Step 8: Prepare Syrup

While the cake bakes, create a syrup by bringing the syrup ingredients to a boil in a small saucepan.

Step 9: Apply Syrup

Once the cake is out of the oven and placed on a cooling rack, brush it generously with the hot syrup on all sides. Allow to cool for 20 minutes.

Step 10: Preserve Moisture

Wrap the still-warm cake in plastic wrap to lock in moisture. Pro tip: The cake tastes even better the next day after the flavors have settled.

Tips for Getting the Glaze Just Right

• Select Fresh Lemons: Choose ripe, fragrant lemons with smooth, bright yellow skin for maximum zest and juice flavor.
• Zest with Care: Use a microplane or fine grater to remove only the yellow part of the lemon peel, avoiding the bitter white pith underneath.
• Room Temperature Ingredients: Let eggs, butter, and cream sit at room temperature for smoother mixing and better cake texture.
• Prevent Flour Lumps: Sift flour and baking powder together to ensure even distribution and eliminate potential clumps in the batter.
• Moisture Retention Trick: Brushing warm syrup immediately after baking helps lock in moisture and intensifies the lemon flavor throughout the cake.

Storage Tips for a Cake That Stays Moist

• Refrigerate the lemon cake in an airtight container for up to 4 days, ensuring it stays wrapped tightly in plastic wrap to maintain moisture. Place a paper towel inside the container to absorb excess condensation and prevent sogginess. Freeze slices by wrapping each individually in plastic wrap, then storing in a freezer-safe bag for up to 3 months – simply thaw at room temperature for 1-2 hours before serving. Reheat gently in the microwave for 10-15 seconds or warm in a preheated oven at 150°C (300°F) for 5-7 minutes to restore the cake's softness and bring out its delightful lemon flavor.

Great Matches for Lemon Cake at Brunch

• Pair with Lavender Tea: Brew a delicate lavender tea that complements the cake's bright citrus notes, creating a soothing and elegant flavor combination that enhances the lemon's refreshing taste.
• Match with Mascarpone Cream: Serve a dollop of creamy mascarpone alongside the cake, providing a rich, smooth contrast to the cake's zesty and light texture, elevating the dessert experience.
• Serve with Limoncello Spritzer: Create a light cocktail using chilled limoncello mixed with sparkling water, which mirrors the cake's lemony profile and offers a refreshing, sophisticated drink pairing.
• Complement with Fresh Berries: Garnish the cake with a small mixed berry compote or fresh berries like raspberries or blueberries, adding a tartness that beautifully balances the cake's sweet and citrusy flavor.

Lemon Cake Twists with Lavender, Poppy, or Berries

• Lavender Lemon Fusion: Infuse the batter with dried lavender buds for a floral undertone, enhancing the citrusy flavor profile and creating an elegant aromatic cake.
• Citrus Medley Remix: Replace lemon with a combination of orange and lime zest, adding complexity and a vibrant mixed-citrus essence to the traditional recipe.
• Nutty Crunch Edition: Fold chopped almonds or pistachios into the batter before baking, introducing a delightful textural contrast and subtle nutty undertones.
• Greek Yogurt Moisture Boost: Substitute heavy cream with Greek yogurt to create a tangier, more tender cake with increased protein and a richer mouthfeel.

Lemon Cake Recipe

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4.7 from 39 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Silky Italian lemon cake brings zesty sunshine to your dessert table with pure Mediterranean charm. Delicate crumb and bright citrus notes promise a refreshing slice that transports you straight to coastal Italy.

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Ingredients

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Main Ingredients:

• 4 large eggs (200g)
• 200g (7 ounces) all-purpose flour
• 200g (7 ounces) granulated sugar
• 130g (4.6 ounces) melted butter

Flavor Enhancers:

• 1 teaspoon (3g) baking powder
• Zest from 2 lemons
• 70g (2.5 ounces) heavy cream
• Juice from 1 lemon

Syrup:

• 30g (1 ounce) granulated sugar
• 30g (1 ounce) water
• Juice from 1 lemon

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Instructions

1. Energize the oven to 165°C (330°F), positioning the rack in the center for even heat distribution.
2. Whisk granulated sugar, whole eggs, and freshly grated lemon zest in a large mixing bowl for approximately 2 minutes until the mixture transforms into a pale, airy, and slightly foamy consistency.
3. Introduce cooled, thoroughly melted unsalted butter, full-fat heavy cream, and freshly squeezed lemon juice to the egg mixture, blending for an additional minute until smooth and homogeneous.
4. Sift together all-purpose flour and baking powder, then delicately fold into the liquid ingredients, ensuring no dry pockets remain while maintaining the batter’s delicate texture.
5. Transfer the velvety batter into a meticulously prepared 25 x 8 x 8 centimeters (10 x 3 x 3 inches) loaf pan, either generously greased and dusted with flour or lined with parchment paper.
6. For an enhanced golden crust, optionally trace a delicate line of melted butter or small butter fragments lengthwise through the batter’s center.
7. Position the pan in the preheated oven and bake for approximately 50-55 minutes, or until a slender knife inserted into the cake’s core emerges completely clean.
8. Simultaneously, prepare the syrup by combining ingredients in a compact saucepan, bringing to a rapid boil and allowing the mixture to reduce slightly.
9. Once removed from the oven, transfer the cake to a cooling rack and immediately brush with the piping hot syrup, ensuring thorough and even coverage on all surfaces.
10. Allow the cake to rest and absorb the syrup for 20 minutes, then carefully envelop in plastic wrap while still warm to lock in moisture.
11. For optimal flavor development, let the cake sit overnight, as its taste and texture substantially improve with resting time.

Notes

• Achieve a perfectly moist texture by brushing hot syrup over the freshly baked cake while it’s still warm.
• Use room temperature eggs and butter for smoother mixing and better cake consistency.
• Zesting lemons requires a light touch to capture only the bright yellow outer layer, avoiding the bitter white pith underneath.
• Store the cake wrapped in plastic while slightly warm to lock in moisture and enhance flavor development overnight.
• Check cake doneness by inserting a knife in the center – it should come out clean with no raw batter clinging to it.
• Optional butter line down the center creates a beautiful golden crust and adds extra richness to the cake’s appearance.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 280 kcal
• Sugar: 22 g
• Sodium: 90 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.5 g
• Carbohydrates: 32 g
• Fiber: 0.5 g
• Protein: 4 g
• Cholesterol: 95 mg