Preparation Time:
Prep Time: 5 minutes
Cook Time: 30-35 minutes
Total Time: 40 minutes
Ingredients:
For the Cake:
120 grams (4.2 oz) soft butter
200 grams (1 cup) sugar
A pinch of salt
1 teaspoon lemon zest
3 eggs
250 grams (1.5 cups) flour
1 teaspoon baking powder
100 ml milk
3 tablespoons lemon juice
For the Glaze:
3-4 tablespoons condensed milk
2 tablespoons lemon juice
Equipment:
23×11 cm (9×4.5 inch) cake mold
Cup (250 ml)
Mixing bowls
Whisk
Spatula
Oven
Directions:
1. Preparing the Cake Batter:
Preheat Oven: Preheat your oven to 180°C (356°F).
Cream Butter and Sugar: In a mixing bowl, beat 120 grams of soft butter with 200 grams of sugar and a pinch of salt until light and fluffy.
Add Lemon Zest and Eggs: Mix in 1 teaspoon of lemon zest, then add 3 eggs, one at a time, beating well after each addition.
Combine Dry Ingredients: In a separate bowl, sift together 250 grams of flour and 1 teaspoon of baking powder.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with 100 ml of milk and 3 tablespoons of lemon juice. Mix until just combined.
2. Baking the Cake:
Prepare the Mold: Grease and flour a 23×11 cm (9×4.5 inch) cake mold or line it with parchment paper.
Bake: Pour the batter into the prepared mold and smooth the top with a spatula. Bake in the for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
3. Making the Glaze:
Prepare the Glaze: In a small bowl, mix 3-4 tablespoons of condensed milk with 2 tablespoons of lemon juice until smooth.
Glaze the Cake: Once the cake has cooled, drizzle the lemon glaze over the top.
Serving Suggestions:
Serve with a cup of tea or coffee for a perfect afternoon treat.
Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Cooking Tips:
Ensure the butter is at room temperature for easier creaming with the sugar.
Don’t overmix the batter to keep the cake light and fluffy.
For extra lemony flavor, add a bit more lemon zest to the batter or the glaze.
Nutritional Benefits:
Lemon: High in vitamin C and provides a refreshing citrus flavor.
Butter and Eggs: Offer essential fats and protein, making the cake rich and satisfying.
Dietary Information:
Vegetarian-friendly.
Nutritional Facts (Per Serving):
Calories: 280 kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Fiber: 1g
Storage:
Store the lemon cake in an at room temperature for up to 3 days.
You can also freeze the cake (without glaze) for up to 1 month. Thaw at room temperature and glaze before serving.
Why You’ll Love This Recipe:
Quick and Easy: Ready in under an hour with minimal prep time.
Lemon Flavor: Bursting with fresh lemon taste, perfect for lemon lovers.
Versatile: Great for any occasion, from afternoon tea to a special dessert.
Moist and Delicious: The combination of butter, eggs, and milk creates a melt-in-your-mouth texture.
Conclusion:
This Quick and Delightful Lemon Cake is a simple yet flavorful dessert that’s sure to impress. With its moist texture and vibrant lemon glaze, this cake is perfect for any occasion, from a casual family gathering to a festive celebration. Enjoy the refreshing and zesty flavors of this easy-to-make lemon cake, and watch it become a new favorite in your recipe collection!
Enjoy!