Lemon Cake Recipe – Simply Delicious!

Lemon Cake RecipeLemon cake is a classic dessert that can be enjoyed any time of year. This cake/loaf is easy to make and results in a delicious, moist cake that is perfect for any occasion.

This recipe uses a simple sponge cake base, flavored with lemon juice and zest. The cake is then baked in a 9×5″ loaf tin, resulting in a delicious lemon cake that is perfect for slicing and serving.

This lemon cake recipe is perfect for any occasion, and is sure to be a hit with family and friends. So why not give it a try!

To make this lemon cake recipe healthier, you could use olive oil instead of butter. You could also use whole wheat flour or gluten-free flour. And to make it even more lemon-y, you could add more lemon juice and zest to the batter.

Ingredients:

– 1 cup (250 ml) all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (125 ml) butter, at room temperature
– 1 cup (250 ml) sugar
– 2 eggs
– 1/4 cup (60 ml) lemon juice
– 1 tablespoon lemon zest
– 1/2 cup (125 ml) milk

Directions:

To make this lemon cake recipe, you will first need to gather all of the ingredients.

Preheat the oven to 350F degrees and prepare a loaf tin by greasing it with butter.

In a large bowl, whisk together the flour, sugar, baking powder, lemon zest and salt.

In a separate bowl, whisk together the eggs, milk and lemon juice.

Add the wet ingredients to the dry ingredients and mix until well combined.

Pour the batter into the prepared loaf tin and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Once cooled, slice and serve. Enjoy!

FAQ:

Q. How many servings does it make?

A. This lemon cake recipe makes 9 servings.

Q. What are some serving suggestions?

A. This lemon cake is delicious on its own, but can also be served with a dollop of whipped cream or lemon curd. It would also be great served alongside a cup of tea or coffee or perhaps even our Lemonade Spritzer here.

Q. How long will this cake last?

A. This lemon cake will last for 3-4 days when stored in an airtight container.

Q. How many calories?

A. This lemon cake recipe has approximately 150 calories per serving. The serving size is one slice of cake. Each serving is one slice of cake. The slices are approximately 1-inch thick.

Q. What if I don’t have a lemon?

A. If you don’t have a lemon, you can use another citrus fruit such as an orange or lime. You could also use lemon juice from a bottle.

Q. What is lemon curd?

A. Lemon curd is a lemon-flavored custard that is often used as a filling or topping for cakes, pastries, and tarts. It is made by cooking lemon juice, lemon zest, sugar, and eggs together until thickened. Lemon curd can be store-bought or made at home.

Q. How do I make lemon curd?

A. To make lemon curd, you will need lemon juice, lemon zest, sugar, and eggs. You will also need butter.

Start by whisking together the lemon juice, lemon zest, sugar, and eggs in a medium-sized saucepan. Place the saucepan over low heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. Remove the lemon curd from the heat and whisk in the butter until melted. Pour the lemon curd into a clean, airtight container and store in the fridge for up to 2 weeks.

Q. What is the proper way to zest a lemon?

A.To properly zest a lemon, you will need a lemon and a grater. Start by washing the lemon well with soap and water. Dry the lemon off completely. Use a grater to remove the lemon zest from the lemon peel. Be sure to only grate the yellow part of the lemon peel and not the white part (the pith). Gather the lemon zest together and use as needed. Any leftover lemon zest can be stored in a tightly sealed container in the fridge for up to 2 weeks.