This Lemon Cake is a refreshing, tangy dessert that bursts with citrus flavor. The combination of lemon zest and juicy lemon pulp makes the cake wonderfully moist and aromatic. Perfect for lemon lovers, this cake is soft and rich, with just the right balance of sweetness and tang. Whether served as a snack or a light dessert, it’s sure to brighten up any table with its vibrant flavor and lovely aroma.
Why You’ll Love This Recipe: You’ll love this recipe for its bright, zesty flavor and moist texture. The lemon zest and pulp add a refreshing twist, while the sour cream or yogurt gives the cake a tender crumb. It’s an easy-to-follow recipe that yields a delightful cake perfect for tea time, brunch, or as a simple dessert.
Perfect Occasion: This lemon cake is perfect for a variety of occasions, whether you’re serving it at a family gathering, a casual brunch, or just enjoying it with a cup of tea or coffee. Its light and refreshing flavor makes it ideal for warmer days, but it’s also a great pick-me-up year-round.
Decoration Tips: For a simple and elegant presentation, dust the top of the cake with powdered sugar or drizzle with a light lemon glaze. You can also garnish with thin lemon slices or a few sprigs of fresh mint for a pop of color. Serve with a dollop of whipped cream or a side of fresh berries for an extra touch of indulgence.
Ingredients (for a 16 cm form):
- 2 lemons (about 220 g)
- 100 g butter (softened)
- 2 medium eggs
- 200 g sugar
- 100 g sour cream or thick yogurt
- 200 g all-purpose flour
- 2 teaspoons baking powder
- Zest of 2 lemons
Instructions:
- Prepare the lemons: Cut the lemons in half, removing the seeds. Dice the lemon pulp and discard any excess juice. Sprinkle 2 tablespoons of sugar from the total amount over the lemon pieces and set aside. Grate the zest from the lemons.
- Mix butter and sugar: In a bowl, cream together the softened butter with the remaining sugar and lemon zest until smooth and fluffy.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition.
- Incorporate the sour cream: Add the sour cream (or yogurt) to the butter mixture and mix until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add the lemon pulp: Gently fold the lemon pulp into the batter, making sure it’s evenly distributed.
- Prepare the cake pan: Line a 16 cm round cake pan with baking paper. Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake: Preheat your oven to 180°C (350°F). Bake the cake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool slightly before removing it from the pan. Serve with a dusting of powdered sugar or a drizzle of lemon glaze.
Enjoy your zesty and moist lemon cake!
