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This juicy lemon cake wins hearts with its strong citrus kick and fluffy texture. What makes it special? The perfect balance between sweetness and tanginess, plus the careful way the batter comes together.
When I first baked this cake, I couldn't believe how much lemon flavor packed into each bite. Using both zest and juice in the batter and topping creates a real citrus explosion that tastes completely natural.
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Key Ingredients
- Lemon zest: Holds the essential oils that give that intense aroma
- Lemon juice: Adds that nice zingy freshness
- Softened butter: Makes everything creamy with a rich taste
- Eggs: Give the cake its structure and lightness
- Lemon glaze: Boosts the citrus flavors with a sweet touch
Step-by-step Process
- Getting ready
- Heat your oven to 200°C conventional heat so it's just right when your batter's done. Line a baking sheet or frame (about 30 x 40 cm) with parchment paper. Wash your lemons in warm water and dry them to get rid of any wax. Grate only the yellow part of the skin since the white part can taste bitter. Then cut the lemons in half and squeeze them. Set aside about 4-5 tablespoons of juice for the glaze later.
- Making the batter
- Grab a big bowl and put in your soft butter with sugar. Beat with an electric mixer or stand mixer on medium-high speed for at least 2 minutes until it looks pale and fluffy. Add eggs one at a time, beating for about 30 seconds after each one goes in. In another bowl, mix flour, baking powder and salt together. Slowly add these dry ingredients to your butter-egg mixture while stirring on low speed. Finally, gently fold in the lemon juice and zest until everything's mixed evenly. Don't overmix if you want to keep the batter light.
- Baking time
- Pour your batter onto the prepared sheet and spread it evenly with a spatula. Bake for 18-20 minutes. Ovens vary, so check after about 15 minutes by poking the center with a toothpick - it should come out clean. The cake should look golden and start pulling away from the edges. After baking, take it out and let it cool completely on a rack.
- Finishing touches
- Once the cake's totally cool, carefully peel off the parchment paper. For the glaze, sift powdered sugar into a bowl to avoid lumps. Slowly add the reserved lemon juice while stirring until you get a smooth, thick glaze. It should drip slowly off your spoon without being runny. Spread the glaze evenly over your cooled cake using a spatula or the back of a spoon. Top with thin lemon slices if you want. Let the glaze set for about 30 minutes before cutting the cake into equal pieces.
I've found this cake actually tastes better the day after you make it, once the flavors have had time to develop. It's great to make ahead for parties or afternoon snacks and stays moist and tasty for several days thanks to all that butter and lemon juice.
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Seasonal Twists
This lemon cake gives you tons of room to play around. I've put together some different ideas to change up the basic recipe depending on what you like - from fruity mixes with berries to aromatic touches with herbs. This way, you can enjoy this cake all year round by constantly reinventing it!
Frequently Asked Questions
- → How do I make the cake super soft?
- The trick is fresh lemons and plenty of butter. Check with a toothpick around 18 minutes to avoid overbaking and drying out.
- → Can I use organic lemons?
- Absolutely! Organic ones are perfect since their peel is used. If using regular lemons, scrub them well with hot water to remove residues.
- → Can this cake be frozen?
- Sure thing, just freeze it without the glaze. Add fresh glaze after thawing for better flavor.
- → How long will the cake stay fresh?
- It keeps soft for 4-5 days in an airtight wrap. It even gets softer with time! Store in a cool spot if it's warm.
- → What if I use limes instead?
- Limes give it a lovely exotic twist! You can also mix lime and lemon for a unique taste.
- → What's the key to a smooth glaze?
- Sift powdered sugar before mixing. Add lemon juice slowly, stirring each time, until it’s the perfect texture.