Lemon Cake

Name: Lemon Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: France
Ingredients: 200 g of flour; 180 g of sugar; 100 g of butter (softened); 3 eggs (large); 10 g of baking powder; 2 unwaxed lemon ((zest and juice)); 50 ml of milk; 1 pinch of salt; 100 g of powdered sugar

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A moist, lemon-scented cake, perfect to go with tea or coffee. Its light texture and subtle glaze make it a classic bake loved by everyone.

Total time: 55 min
Prep: 20 min
Cook: 35 min
Difficulty: Easy
Per person: €0.63

By the CookinBreak team

Instructions

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Preheat the oven to 350 °F. Butter and flour a loaf pan to keep the cake from sticking while baking.

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In a large mixing bowl, whisk the softened butter with the sugar until light, creamy and slightly pale.

Add the eggs one at a time, mixing well after each addition to get a smooth batter.

Finely zest the lemons, then add the zest to the batter for maximum aroma.

In a second bowl, mix the flour, baking powder and the pinch of salt.

Gradually fold the dry ingredients into the previous mixture, alternating with the milk and the lemon juice. Mix gently until you get a smooth batter, without overworking it.

Pour the batter into the pan, then lightly smooth the surface.

Bake for about , until the cake is well golden and a knife or toothpick inserted in the center comes out clean.

Let the cake cool in the pan for a few minutes, then gently turn it out onto a wire rack to cool completely.

(Optional) Make a glaze by mixing powdered sugar with a little lemon juice, then pour it over the cooled cake for a shiny, slightly tangy finish.

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Goes well with

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As a main

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To drink

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Lavender Lemonade

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Nutrition facts

per serving · estimate

332kcal

Protein5 g6%
Carbs49 g60%
Fat12 g33%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even moister cake, make sure all the ingredients are at room temperature before you start. Do not open the oven door during baking.

Freezing : Can you freeze this recipe?

Yes

Baked/cooled. Up to 2-3 months tightly wrapped.

Storage : How long does it keep?

Keeps 3-4 days at room temperature in an airtight container. 5-7 days refrigerated.

Making ahead : Can you make it the day before?

Yes

Batter or baked cake. Store refrigerated or at room temperature.

Reheating : How do you reheat it?

Eat at room temperature. Warming 5-10 min in a 100°C oven is possible.

Variations

Pour a powdered sugar and lemon juice glaze over the cooled cake.
Serve it with tea or coffee.
Use unwaxed lemons for the zest.

Mistakes to avoid

Adding the eggs all at once: add them one at a time.
Glazing a warm cake: wait until it is cool.
Overworking the batter: mix gently.

Frequently asked questions

How do you get a moist cake?

Whisk the softened butter with the sugar until creamy and pale, add the eggs one at a time, then fold in the dry ingredients, alternating with the milk and juice, without overworking the batter.

How do you flavor the lemon cake?

Finely zest two unwaxed lemons and add it to the batter for maximum aroma, then use their juice along with the milk to moisten the batter and add tartness.

How long do you bake the cake?

Bake in a buttered and floured loaf pan for about 35 minutes at 180 °C, until the cake is golden and a knife inserted in the center comes out clean, then let it cool slightly before unmolding.

How do you make the glaze?

Mix powdered sugar with a little lemon juice, then pour this glaze over the cooled cake for a shiny, slightly tangy finish. This step is optional, depending on your taste.