Lemon Cake Recipe
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 2 tablespoons lemon zest (about 2 lemons)
- ¼ cup freshly squeezed lemon juice (about 1 lemon)
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
For the Lemon Curd (Optional but recommended):
- 4 large egg yolks
- ¾ cup granulated sugar
- ½ cup freshly squeezed lemon juice
- ¼ cup unsalted butter, cubed
- 1 tablespoon lemon zest (optional)
Instructions
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer or stand mixer. This should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine the lemon zest and lemon juice with the sour cream and milk in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the lemon-sour cream mixture. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
2. Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. If the glaze is too thick, add an additional tablespoon of lemon juice until you reach your desired consistency.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
3. Prepare the Lemon Curd (Optional):
- In a medium heatproof bowl, whisk the egg yolks and sugar together until combined.
- Add the lemon juice and whisk to combine.
- Place the bowl over a saucepan of simmering water (double boiler method), and cook the mixture, stirring constantly until it thickens and reaches about 170°F (77°C) on a candy thermometer. This should take about 10 minutes.
- Remove the bowl from the heat and stir in the butter and lemon zest (if using) until fully incorporated.
- Let the curd cool before spreading it on the cake or using it as a filling.
4. Assemble and Serve:
- Once the cake is completely cooled, you can slice it and serve it as is or with a dollop of lemon curd on top for extra lemony goodness.
- Enjoy your homemade lemon cake with a cup of tea or as a delightful dessert!
This lemon cake is perfect for any lemon lover, with a burst of citrus flavor in every bite. It’s a great addition to any dessert table and is sure to be a hit with family and friends.