Lemon cake

Lemon Cake

In the morning, when I'm craving something fresh with my coffee, I make this lemon cake. It's not your classic cake; it's more moist, tangy, and pleasant in texture. It even works for someone who isn’t necessarily a fan of cakes, like me. I usually prepare it when I have lemons in the fridge and don’t want them to spoil.

Quick Info

Total time: about 1 hour and 20 minutes (including cooling)
Preparation time: 15-20 minutes
Baking time: 60 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: quick cake, coffee dessert or snack

Ingredients

250 g all-purpose flour
150 g sugar
125 g butter (melted and cooled)
4 eggs
2-3 lemons (preferably two larger ones)
1 packet baking powder

Preparation Method

1. Preheat the oven to 150°C, using top and bottom heat if possible. Prepare the cake pan from the start – grease it with butter and dust it with flour.

2. Grate the zest of the 2-3 lemons directly over a plate or into a small bowl, just the yellow part. Then squeeze them and set the juice aside.

3. In a large bowl, beat the whole eggs with sugar. Use a mixer or whisk until you achieve a light-colored, fluffy, and airy mixture. It takes a few minutes, but it’s worth the effort.

4. Add the lemon juice (all the squeezed amount) to the egg and sugar mixture and continue to mix briefly.

5. Pour the melted butter (completely cooled) in a thin stream over the mixture, continuing to whisk. Add the grated lemon zest as well.

6. Mix the flour with the baking powder in a separate bowl. Gradually incorporate the flour into the egg mixture using a spatula or wooden spoon, mixing gently without beating too hard. You’ll know the batter is homogeneous when there are no lumps.

7. Pour the batter into the prepared pan. Level it with a spatula.

8. Place the pan in the oven and let it bake for about an hour at 150°C. The toothpick test is useful: if it comes out clean, the cake is done.

9. Remove the pan and let the cake cool before turning it out onto a platter. It slices best after it has completely cooled.

Why I Make This Recipe Often

I love that it’s easy to make and the result isn’t dry like many cakes. The lemon flavor is intense, the texture is moist, and a slice lasts well for two to three days if not consumed immediately. It doesn’t require complicated ingredients, and I’ve never had surprises while baking.

Tips and Variations

Tips

- Don’t add hot butter; otherwise, the mixture will curdle.
- The lemon zest grates easily if the lemon is well washed and dried beforehand.
- For a fresher flavor, use untreated lemons.

Substitutions

- Butter can be replaced with high-fat margarine, although the taste differs slightly.
- Sugar can be adjusted (reduce by 20-30 g if you prefer a more tart cake).

Variations

- You can add small pieces of orange zest for a combined flavor.
- If you want a moister cake, save a little lemon juice to drizzle over the cake after baking.
- A tablespoon of poppy seeds can be added for texture.

Serving Ideas

- A simple slice with coffee or tea.
- You can glaze it with a little powdered sugar mixed with lemon juice if you want a thin, tangy crust.

Frequently Asked Questions

1. Can the cake be made with just 2 lemons?
Yes, if you have two larger lemons, that will be sufficient. If they are small, I recommend using three for enough juice and flavor.

2. Can I use whole wheat flour?
You can, but the texture will be denser and less fluffy. I don’t recommend replacing all the flour; perhaps mix half and half.

3. Can I use brown sugar?
Yes, but the flavor will be slightly caramelized and the color darker.

4. Can the cake be frozen?
It withstands freezing, but the texture will become a little moister after thawing. I don’t recommend keeping it in the freezer for more than a month.

5. Can I use a hand mixer instead of a whisk?
Yes, a hand mixer helps with aeration, especially for eggs and sugar. It’s even recommended if you want to save time.

Nutritional Values

The values are estimates for one slice (out of 12): approximately 190 kcal, 4 g protein, 25 g carbohydrates, 8 g fat. The ratio varies depending on how much lemon you use and if you adjust the sugar or butter. It contains no additives or processed fats if you use regular butter.

Storage and Reheating

It stores well at room temperature, covered, for 2-3 days. It can also be kept in the fridge, but the texture will become denser. I don’t recommend reheating – it’s better consumed cold or at room temperature. If it hardens at the edges, you can cover the slices with foil for an hour before serving to absorb some moisture.

Preheat the oven to 150 degrees. Grate the lemon zest, then squeeze the lemons, keeping the juice for later. Mix or whisk the whole eggs with sugar until you get a fluffy, whitish, and airy cream, then add the lemon juice. I used 2 larger lemons. Continue mixing the composition, adding the melted and cooled butter and the grated lemon zest gradually. Mix the flour with the baking powder and carefully add it to the egg cream. Grease a loaf pan with butter and sprinkle with flour. Pour in the mixture. Bake at 150 degrees for about an hour. Do the toothpick test. After it cools, turn it out onto a platter.

 Ingredients: 250 g of flour 150 g sugar 125 g melted butter 4 fresh eggs 2-3 lemons one packet of baking powder

 Tags:  lemon cake