Lemon cake is a delightful dessert that combines the bright, tangy flavor of lemon with a moist and tender crumb. Perfect for any occasion, this cake is sure to please everyone with its refreshing taste and light texture. Let’s dive into the recipe and learn how to create this delicious Lemon Cake step-by-step.
Ingredients
- 3 eggs
- 0.75 cups of sugar
- 1.5 tsp of vanilla extract
- 4 tbsp of sour cream
- 0.625 cups of vegetable oil
- Lemon juice from 1/2 a lemon
- 2 cups of all-purpose flour
- 2 tablespoons of baking powder
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Step 2: Prepare the Wet Ingredients
- Beat Eggs and Sugar: In a large mixing bowl, crack the eggs and add the sugar. Use an electric mixer to beat the eggs and sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Add Vanilla and Sour Cream: Add the vanilla extract and sour cream to the egg mixture. Mix until well combined.
- Add Oil and Lemon Juice: Gradually add the vegetable oil and lemon juice, mixing until the ingredients are fully incorporated.
Step 3: Prepare the Dry Ingredients
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder.
Step 4: Combine Wet and Dry Ingredients
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
Step 5: Bake the Cake
- Pour Batter into Pan: Pour the batter into the prepared cake pan and spread it evenly.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Serving
- Serve: Once the cake is completely cool, you can serve it as is or top it with a simple lemon glaze made from powdered sugar and lemon juice for extra sweetness and flavor.
Cooking Notes
- Lemon Juice: Freshly squeezed lemon juice gives the best flavor. Avoid using store-bought lemon juice with added sugar.
- Sour Cream: Sour cream adds moisture and a slight tang to the cake. You can substitute it with Greek yogurt if desired.
- Mixing: Be careful not to overmix the batter to keep the cake light and fluffy.
Frequently Asked Questions
Q: Can I make this cake gluten-free? A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for the best texture.
Q: How do I store leftovers? A: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Q: Can I add other flavors? A: Absolutely! You can add a teaspoon of almond extract or a tablespoon of poppy seeds for a different flavor profile.
Keto/Low Carb Version
To make a keto or low-carb version of Lemon Cake, follow these modifications:
- Flour: Use almond flour or coconut flour instead of all-purpose flour.
- Sugar: Replace the sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
- Sour Cream: Use full-fat Greek yogurt.
Lemon cake is a refreshing and flavorful dessert that’s perfect for any occasion. With its moist texture and bright lemon flavor, it’s a delightful treat that’s easy to make and sure to impress. Try this recipe today and enjoy a slice of homemade goodness that’s perfect for any celebration!
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Short STA: Tasting this Lemon Cake is like being with my grandma 40 years ago; she always made it just like this.
Detailed Steps for Preparation
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your oven reaches the right temperature by the time your batter is ready.
- Prepare the Pan: Grease and flour a 9-inch round cake pan or line it with parchment paper. This will prevent the cake from sticking to the pan and make it easier to remove after baking.
- Beat Eggs and Sugar: In a large mixing bowl, crack the three eggs and add 0.75 cups of sugar. Using an electric mixer, beat the eggs and sugar together on high speed until the mixture becomes light and fluffy, which should take about 3-5 minutes.
- Add Vanilla and Sour Cream: Add 1.5 teaspoons of vanilla extract and 4 tablespoons of sour cream to the egg mixture. Mix on medium speed until well combined.
- Add Oil and Lemon Juice: Gradually add 0.625 cups of vegetable oil and the juice from half a lemon to the mixture. Continue mixing until all ingredients are fully incorporated and the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, sift together 2 cups of all-purpose flour, 2 tablespoons of baking powder, and 1/4 teaspoon of salt. This helps to evenly distribute the baking powder and salt throughout the flour.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense and heavy.
- Pour Batter into Pan: Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve: Once the cake is completely cool, you can serve it as is or top it with a simple lemon glaze made from powdered sugar and lemon juice for extra sweetness and flavor. Enjoy!
