Get ready to experience a slice of sunshine with this irresistible Light Luscious Lemon Cake that promises to transform your ordinary dessert moment into an extraordinary culinary adventure! Imagine a cake so light it practically floats off your plate, bursting with vibrant citrus flavor that will make your mouth water from the first glance. Whether you're a baking novice or a seasoned pro, this foolproof recipe guarantees a show-stopping dessert that will have everyone begging for seconds – and asking for your secret!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup lemon juice
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. This will help ensure a smooth, lump-free batter and incorporate air into the dry ingredients.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, which should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract and lemon zest, mixing until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the lemon juice. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a light lemon glaze before serving.
- Slice and serve at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and tender.
- Zest Technique: When zesting lemons, only remove the yellow part of the peel, avoiding the bitter white pith underneath.
- Pan Preparation: Use parchment paper or thoroughly grease and flour your pan to prevent sticking.
- Toothpick Test: Always check cake doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before adding any glaze or powdered sugar to prevent melting.
- Storage Tip: Keep the cake in an airtight container to maintain its moisture and freshness for up to 3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 110mg
