This quick lemon cake is the perfect combination of soft texture and refreshing tang. With a light and fluffy crumb, the cake is elevated by a delicious lemon glaze that adds just the right amount of zest. Whether you serve it plain or topped with the lemon glaze, this cake will impress everyone with its simplicity and bold flavor. A great recipe for when you’re short on time but want a dessert that still shines with flavor!
Why You’ll Love This Recipe
This lemon cake is fast to make, but it doesn’t compromise on taste. The zest of fresh lemon infuses the batter, while the sweet and tangy glaze complements the delicate texture of the cake. It’s a simple, no-fuss recipe that will wow your taste buds with every bite. Plus, it’s versatile enough to be served as a snack, dessert, or a sweet treat with coffee. You’ll love how moist it stays, thanks to the oil and milk, making it a great cake to bake ahead of time.
Perfect Occasion
This lemon cake is ideal for any casual get-together, afternoon tea, or as a light dessert after a meal. It’s also a fantastic option for brunch or potlucks, as it looks elegant with its bright lemon glaze and tastes like a burst of sunshine. Since it’s so easy to prepare, it’s a great recipe for when you need a dessert at the last minute, but still want something that feels homemade and special.
Decoration Tips
For a beautiful and polished look, pour the lemon glaze over the cake once it has cooled and let it drip down the sides for an effortless yet chic finish. You can also garnish the cake with thin slices of lemon or a few curls of lemon zest for extra flair. If you want to add a bit of texture, sprinkle some poppy seeds over the top. Serve it on a pretty cake stand or platter to make it the centerpiece of your table.
Ingredients:
- 300g granulated sugar
- Zest of 1 large lemon
- 180ml warm milk
- Juice of ½ lemon
- 4 large eggs
- 180ml vegetable oil
- 240g all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
For the Lemon Glaze:
- 100g powdered sugar
- Juice of ½ lemon
Instructions:
- Prepare the Baking Pan:
- Preheat the oven to 180°C (350°F). Grease a 6-cup capacity cake pan (you can use a loaf pan or a 20cm round cake pan) with baking spray, or butter and flour it.
- Infuse the Sugar:
- In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar using your fingers until the sugar becomes fragrant and slightly moist.
- Mix the Wet Ingredients:
- In a small bowl, mix the warm milk with the lemon juice and let it sit for a few minutes until it curdles.
- Add the curdled milk, eggs, and oil to the lemon-sugar mixture. Whisk until smooth and well combined.
- Combine with Dry Ingredients:
- Sift together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined and smooth. Be careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then carefully turn the cake out onto a cooling rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, mix the powdered sugar with the lemon juice to form a smooth glaze. Microwave for 15 seconds to warm it slightly, making it easier to spread.
- Glaze and Decorate:
- Once the cake is completely cooled, drizzle the lemon glaze over the top, letting it drip down the sides. Decorate with extra lemon zest if desired.
Enjoy your delicious, quick, and zesty lemon cake, perfect for any occasion!
