Lemon cake is a delightful treat that perfectly balances sweet and tart flavors. Its moist texture, paired with the bright citrus notes, makes it a refreshing option for any occasion. Whether it’s for a celebration, afternoon tea, or just a sweet craving, this quick lemon cake recipe is a fantastic way to whip up something special in no time.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Servings: About 8 slices
- Estimated Calories: 250 calories per slice
Ingredients
- 3 Eggs
- 1/4 tsp Salt
- 1/2 cup Sugar (120 g)
- Zest of 1 lemon
- 1/2 cup Sour cream (130 g)
- 1 stick Butter (100 g)
- 1½ cups All-purpose flour (180 g)
- 1 tbsp Baking powder
- 1/4 cup Lemon juice (60 ml)
- Jam
- Desiccated coconut
Instructions
- Preheat the oven to 350°F (180°C) and grease a cake pan.
- In a large mixing bowl, beat the eggs and salt together until well combined.
- Add the sugar and lemon zest to the bowl, mixing until the sugar dissolves.
- Stir in the sour cream and melted butter until the mixture is smooth.
- Gradually fold in the flour and baking powder until just combined.
- Add the lemon juice to the batter and mix well.
- Pour the batter into the prepared cake pan.
- Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, spread jam over the top and sprinkle with desiccated coconut.
- Slice and enjoy your delicious lemon cake!
Why This Recipe Works
This lemon cake recipe is appealing because it requires minimal prep time while delivering a burst of fresh flavor in every bite. The sour cream keeps the cake incredibly moist, and the combination of lemon zest and juice ensures each piece is packed with bright, zesty goodness. Plus, this cake is super easy to make, so it’s perfect for both new and experienced bakers alike.
Serving Ideas
This lemon cake is versatile and can be served at various occasions. It’s fantastic for afternoon tea, birthday parties, or even as a sweet ending to family dinners. Pair it with a cup of tea or coffee for that perfect afternoon pick-me-up, or enjoy it with a scoop of vanilla ice cream on warm days.
Helpful Tips
- Make sure your butter is melted but not hot to avoid cooking the eggs.
- For a thicker icing, add a little powdered sugar to the jam before spreading it on top.
- Store leftover cake in an airtight container at room temperature for up to three days.
- Feel free to experiment with different jams or toppings to suit your taste!
- If you want to add a bit more flavor, consider using a splash of vanilla extract.
FAQ
Q: Can I use other citrus fruits instead of lemon?
A: Yes, you can substitute lime or orange for a different flavor profile.
Q: Can I freeze the lemon cake?
A: Absolutely! Wrap it tightly in plastic wrap and foil, and it can be frozen for up to three months.
Q: What can I do if the batter seems too thick?
A: You can add a small amount of milk to loosen the batter if needed.
Q: Can I make this cake without eggs?
A: Yes, you can substitute eggs with applesauce or a flaxseed mixture for a vegan option.
Now it’s your turn! Try making this quick and easy lemon cake, and enjoy all the fresh flavors it brings. It’s perfect for any gathering or just a cozy night in. Happy baking!
Quick Lemon Cake
This quick lemon cake perfectly balances sweet and tart flavors, delivering a refreshing treat for any occasion with its moist texture and bright citrus notes.
Main Ingredients
- 3 whole Eggs
- 1/4 tsp Salt
- 1/2 cup Sugar (120 g)
- 1 whole Zest of 1 lemon
- 1/2 cup Sour cream (130 g)
- 1 stick Butter (100 g) (Melted)
- 1½ cups All-purpose flour (180 g)
- 1 tbsp Baking powder
- 1/4 cup Lemon juice (60 ml)
Toppings
- Jam (For spreading on top)
- Desiccated coconut (For sprinkling on top)
Preparation
- Preheat the oven to 350°F (180°C) and grease a cake pan.
- In a large mixing bowl, beat the eggs and salt together until well combined.
- Add the sugar and lemon zest to the bowl, mixing until the sugar dissolves.
- Stir in the sour cream and melted butter until the mixture is smooth.
- Gradually fold in the flour and baking powder until just combined.
- Add the lemon juice to the batter and mix well.
- Pour the batter into the prepared cake pan.
Baking
- Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
- Once cooled, spread jam over the top and sprinkle with desiccated coconut.
- Slice and enjoy your delicious lemon cake!
Make sure your butter is melted but not hot to avoid cooking the eggs. For a thicker icing, add a little powdered sugar to the jam before spreading it on top. Store leftover cake in an airtight container at room temperature for up to three days. Feel free to experiment with different jams or toppings to suit your taste! You can also use a splash of vanilla extract for added flavor.
