This lemon cake is wonderfully simple and promises a delightful melt-in-your-mouth experience. Perfect for when you’re in the mood for something sweet but want to keep it easy and quick, this recipe comes together in no time at all—about 15 minutes prep and bake! Whether you’re welcoming unexpected guests or treating yourself to a weeknight dessert, this cake is the solution. It’s light, refreshing, and the bright citrus flavor is simply irresistible. Plus, it pairs well with a cup of tea or coffee, making it a superb choice for any occasion.
Why You’ll Love This Recipe
- Super quick to prepare with minimal ingredients.
- The lemony flavor is bright and uplifting.
- This cake is perfect for dessert or afternoon tea.
- It bakes quickly, so you can have a fresh cake ready in about 30 minutes.
- It’s incredibly versatile—you can dress it up with frosting or enjoy it plain.
Ingredients
- 1 large egg
- 1/4 cup (50 g) granulated sugar
- 1 cup (240 ml) milk
- 1 cup (125 g) all-purpose flour
- 1/4 cup (60 ml) freshly squeezed lemon juice
- Zest of 1 lemon
- 2 teaspoons (10 g) baking powder
- 1/4 teaspoon salt
- 2 tablespoons (30 g) unsalted butter, melted
Step-by-Step Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easier removal.
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Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt. This helps to ensure even distribution of the leavening agent.
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Combine Wet Ingredients: In another bowl, whisk the egg and sugar until combined. Add the milk, melted butter, lemon juice, and lemon zest, mixing until everything is well combined.
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Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Be careful not to overmix; a few lumps are perfectly fine.
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Pour and Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and Serve: Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Serve warm or at room temperature.
Pro Tips
- For an extra lemon kick, you can add more zest or a bit of lemon extract.
- Try sifting the flour for a lighter cake.
- If you’re short on fresh lemons, bottled lemon juice works in a pinch but is less vibrant in flavor.
Common Mistakes
- Skipping the measuring: Be precise with your measurements for the best results.
- Overmixing the batter can lead to a dense cake—mix just until combined.
- Not greasing the cake pan sufficiently might cause sticking, so ensure it’s well-prepared.
Variations
- Glazed Lemon Cake: Drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled cake.
- Add berries: Toss in some fresh blueberries or raspberries before baking for a fruity twist.
- Make it a layer cake: Bake two rounds and layer with whipped cream and lemon curd between them.
- Lemon Poppy Seed Cake: Add 1 tablespoon of poppy seeds to the batter for a delightful crunch.
Serving Suggestions
This lemon cake can be enjoyed as is or topped with powdered sugar, whipped cream, or a citrus glaze. It makes a delightful addition to any brunch spread or a light dessert after dinner.
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Nutrition Estimate
Approximate per serving: 180 calories, 5g protein, 24g carbs, 7g fat.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 8
Cuisine: American
Course: Dessert
Calories: 180
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute with almond flour for a gluten-free version, but keep in mind the texture may vary.
Is there a substitute for milk?
Non-dairy milk, such as almond or oat milk, can be used as a substitute without any issues.
Can I make this cake ahead of time?
Absolutely! It stays fresh for several days and can be stored covered.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with a few crumbs.
Can I freeze this cake?
Yes, you can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge before serving.
This lemon cake is a delightful treat that’s easy enough for any home cook to master. Enjoy the bright flavors and share it with friends and family!
Lemon Cake
This lemon cake is wonderfully simple and promises a delightful melt-in-your-mouth experience, perfect for any occasion.
Cake Ingredients
- 1 large large egg
- 50 g granulated sugar
- 240 ml milk (Can use non-dairy milk as a substitute.)
- 125 g all-purpose flour (Can substitute with almond flour for gluten-free version.)
- 60 ml freshly squeezed lemon juice (Bottled lemon juice can be used, but flavor will be less vibrant.)
- 1 unit zest of 1 lemon (Add more zest for an extra lemon kick.)
- 10 g baking powder (Keep the baking powder evenly distributed for the best rising.)
- 0.25 teaspoon salt
- 30 g unsalted butter, melted
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk the egg and sugar together until combined. Add the milk, melted butter, lemon juice, and lemon zest, mixing until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing; a few lumps are okay.
- Pour the batter into the prepared cake pan and bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Serve warm or at room temperature.
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Can freeze the cake for up to 3 months.
