Imagine sinking your fork into a perfectly moist, tantalizingly tangy lemon cake that transports you to a sunny citrus grove with every single bite. This isn't just another cake recipe - this is a culinary adventure that promises to transform your baking game and impress every single guest at your table. Whether you're a seasoned baker or a curious kitchen novice, our Lemon Cake with Lemon Frosting is about to become your new obsession, delivering a burst of bright, refreshing flavor that will make your taste buds dance with pure delight!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for frosting)
- 2 tablespoons lemon juice (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, whisk together flour, baking powder, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined. Be careful not to overmix.
- Fold in the lemon zest, distributing it evenly throughout the batter to ensure consistent lemon flavor.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whisk together powdered sugar and lemon juice in a bowl until smooth and creamy, adjusting consistency as needed.
- Once the cake is completely cooled, spread the lemon frosting evenly over the top, allowing it to drip slightly down the sides.
- Let the frosting set for 10-15 minutes before slicing and serving.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Zest Like a Pro: Use fresh lemon zest and avoid the white pith, which can add bitterness. A microplane grater works best for fine, fragrant zest.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Check Doneness Carefully: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent the icing from melting or sliding off.
- Frosting Consistency: Add lemon juice to powdered sugar gradually to control the thickness of your frosting.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
