This Very Easy Lemon Cake is a delightful treat that you’ll want to make every day. Soft, moist, and bursting with fresh lemon flavor, it’s perfect for any occasion. With simple ingredients and straightforward steps, you can enjoy this delicious cake in no time.
Ingredients
- 4 eggs
- 200 grams (1 cup) sugar
- 6 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon lemon zest
- 200 milliliters (1 cup) vegetable oil
- 200 milliliters (4/5 cup) milk
- 20 grams (4 teaspoons) baking powder
- 360 grams (2+1/2 cups) all-purpose flour
- Butter and flour for the baking pan
Instructions
- Preheat the Oven:
- Preheat your oven to 180°C (356°F).
- Mix Wet Ingredients:
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
- Add the lemon juice, lemon zest, vegetable oil, and milk to the egg mixture. Mix well.
- Combine Dry Ingredients:
- In a separate bowl, combine the baking powder with the flour.
- Mix Batter:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Prepare the Pan:
- Butter and flour a 25-centimeter (10-inch) baking pan to prevent sticking.
- Pour and Bake:
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Cooking Tips
- Incorporate Air: Make sure to beat the eggs and sugar thoroughly to incorporate air, which helps make the cake light and fluffy.
- Use Fresh Ingredients: Use fresh lemon juice and zest for the best flavor.
- Avoid Overmixing: Do not overmix the batter once the dry ingredients are added to keep the cake tender.
Nutritional Benefits
This lemon cake is a delightful dessert that provides a good source of Vitamin C from the lemon juice and zest. Using vegetable oil instead of butter helps keep the cake moist and lowers the saturated fat content.
Why You’ll Love This Recipe
- Simple to Make: Incredibly simple to make and yields a deliciously soft and flavorful cake.
- Refreshing Flavor: The bright lemon flavor is refreshing, making it a perfect treat for any time of the day.
Dietary Information
- Contains: Eggs and dairy
- Dairy-Free Option: Can be made dairy-free by substituting milk with a plant-based alternative
Why This Recipe Works
This recipe works because it balances the tartness of the lemon with the sweetness of the sugar, while the vegetable oil keeps the cake moist and tender. The addition of lemon zest enhances the flavor, making every bite a burst of citrusy goodness.
Conclusion
Enjoy this Very Easy Lemon Cake as a delightful, everyday treat. Its simplicity and delicious flavor make it a go-to recipe for any occasion. Thank you for trying this recipe, and have a wonderful day! Bon appétit! 😋
Frequently Asked Questions
- Can I use lemon extract instead of fresh lemon juice?
- Yes, but fresh lemon juice provides the best flavor. If using extract, adjust the quantity to taste.
- Can I substitute the vegetable oil with butter?
- Yes, melted butter can be used, but it may alter the texture slightly.
- How should I store the cake?
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Can I freeze this lemon cake?
- Yes, wrap the cooled cake tightly in plastic wrap and foil before freezing. It can be frozen for up to 3 months.
- What can I use instead of milk for a dairy-free option?
- Almond milk, soy milk, or any other plant-based milk can be used.
- Can I add a glaze or frosting to this cake?
- Absolutely! A simple lemon glaze or cream cheese frosting would complement the cake well.
- Can I make this cake gluten-free?
- Yes, substitute the all-purpose flour with a gluten-free flour blend.
- What can I do if the cake turns out too dry?
- Ensure you don’t overbake it. You can also add a syrup made of lemon juice and sugar to moisten the cake.
- Can I add poppy seeds to this recipe?
- Yes, poppy seeds can be a great addition for texture and flavor.
- Is it okay to use self-rising flour instead of all-purpose flour?
- Yes, but omit the baking powder if using self-rising flour.