🍋 Classic Lemon Cake
📝 Ingredients:
For the cake:
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1 1/2 cups (190g) all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup (115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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2 large eggs
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1/2 cup (120ml) sour cream or plain Greek yogurt
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1/4 cup (60ml) fresh lemon juice
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Zest of 2 lemons
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1 tsp vanilla extract
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1/4 cup (60ml) milk (as needed for batter consistency)
Optional Lemon Syrup (adds moisture & flavor):
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1/4 cup lemon juice
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1/4 cup sugar
For the glaze:
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1 cup powdered sugar
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1–2 tbsp fresh lemon juice
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Zest (optional for garnish)
👩🍳 Instructions:
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Preheat Oven:
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350°F (175°C). Grease and flour a 9×5-inch loaf pan or an 8-inch round pan.
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Mix Dry Ingredients:
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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Cream Butter and Sugar:
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In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
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Add Wet Ingredients:
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Beat in eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla.
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Combine:
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Gradually add dry ingredients to the wet mixture. Add milk as needed to loosen the batter (it should be thick but pourable).
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Bake:
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Pour into prepared pan and bake for 45–55 minutes, or until a toothpick inserted comes out clean.
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Let cool in pan for 10 minutes, then remove and cool completely.
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Optional Lemon Syrup:
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While cake is warm, heat lemon juice and sugar in a small saucepan until sugar dissolves. Brush over warm cake for extra lemon flavor.
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Glaze:
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Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake.
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🍰 Tips:
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For extra lemon punch, use lemon extract (1/2 tsp) or a drop of lemon oil in the batter.
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This cake keeps well at room temp for 2 days or refrigerated for up to 5.
Would you like a layered lemon cake with lemon curd filling or a dairy-free version next?