Introduction:
This Melt-in-Your-Mouth Lemon Cake is the perfect dessert when you’re craving something light, tangy, and delicious but don’t have much time to spare. With only a few simple ingredients, this cake comes together in just 15 minutes and melts beautifully in your mouth. The combination of fresh lemon zest and juice, paired with the light, fluffy texture, makes this cake a citrus lover’s dream. Perfect for any occasion, this quick and easy cake will be sure to impress!
Ingredients:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
2 tablespoons fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
1/4 cup milk (whole milk or any milk of your choice)
Powdered sugar (for dusting, optional)
Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan, or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a separate bowl, beat together the softened butter and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Add Eggs and Flavorings: Add the eggs, one at a time, beating well after each addition. Then mix in the lemon juice, lemon zest, and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, and mix until just combined.
Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Description:
This Melt-in-Your-Mouth Lemon Cake is an incredibly quick and easy dessert that’s bursting with fresh, zesty lemon flavor. The cake has a light and airy texture, and the lemon adds a refreshing tang that perfectly balances the sweetness. Its buttery, melt-in-your-mouth quality makes each bite feel like a mini indulgence. Whether you’re hosting a gathering or simply treating yourself, this cake is sure to be a hit.
Tips:
Lemon Zest: Make sure to zest the lemon before juicing it, as it’s easier to zest a whole lemon than one that’s been squeezed.
Even Texture: Be careful not to overmix the batter once the flour is added, as this can result in a denser texture.
Lemon Glaze: For extra lemon flavor, drizzle a lemon glaze over the cake once it cools. To make the glaze, combine powdered sugar and lemon juice until smooth and drizzle over the cake.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
Variations:
Blueberry Lemon Cake: Add fresh or frozen blueberries to the batter for a fruity twist.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
Lemon Poppy Seed Cake: Add a tablespoon of poppy seeds to the batter for a delightful lemon-poppy seed variation.
Corrections:
Make sure to use softened butter to achieve the best creaming texture. Cold butter won’t incorporate well into the batter.
If you don’t have a cake pan, you can bake this cake in muffin tins for a lemon muffin version, reducing the bake time to around 12-14 minutes.
Enjoy:
Once cooled, slice and serve this delightful cake with a cup of tea or coffee. The light, zesty lemon flavor paired with its melt-in-your-mouth texture makes it the perfect treat for any occasion. Enjoy the refreshing taste of this lemon cake!