Lemon Cake
My secret recipe for a refreshing lemon cake that will captivate you from the first bite!
Hello from my kitchen! I’m Maria
For years, I’ve been searching for a lemon cake recipe that combines lightness with a refreshing citrusy flavor. The first time I tried this cake was during a hot summer, and I decided to add a citrusy twist to my usual desserts. After experimenting with cups of flour and eggs and adjusting the proportions of juice and oil, I arrived at this recipe, which has now become a staple of my summer celebrations and family birthdays.
Every time I bake it, I remember my children’s laughter as they tasted the first slice, and their constant question: “Maria, what’s the secret to this refreshing flavor?” Today I’m sharing my secret with you…
Ingredients:
- 2 cups sifted white flour (for light texture)
- 2 teaspoons baking powder (for even raising)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature (for softness)
- 1 cup (200g) sugar (provides a balance between sweetness and acidity)
- 2 large eggs, room temperature (for binding)
- 2 tablespoons grated lemon peel (for intense flavor)
- 1 tablespoon fresh lemon juice
- 1 teaspoon natural liquid vanilla (to add aromatic depth)
- ½ cup (120 ml) buttermilk or whole milk, at room temperature (for elasticity and moisture)
How to Make Lemon Cake
- Preheat the oven and prepare the pan, Preheat oven to 175°C. Lightly grease and flour an 8-inch cake pan, or use baking paper.
- Mix the dry ingredients, In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Beat butter and sugar, In another bowl, beat the butter with the sugar for 3–4 minutes until the mixture becomes light and creamy. Add the eggs one by one, beating well after each addition. Then add the lemon zest, lemon juice, and vanilla and mix gently.
- Add the eggs one by one, beating well after each addition. Then add the lemon zest, lemon juice, and vanilla and mix gently.
- Mix dry and liquid alternately, Alternately, add two-thirds of the flour mixture, then two-thirds of the buttermilk, and repeat until both ingredients are used up, mixing gently – just until combined.
- Bake the cake, Pour the mixture into the pan and level the surface. Bake for 30–35 minutes, or until a wooden skewer comes out clean.
- Let it cool, Remove the pan from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serving the cake, Cut the cake into slices, and garnish each slice with extra lemon peel or a sprinkle of powdered sugar.
Tips from my experience:
- I always use organic lemon peel because I want pure flavor without the pesticides.
- Don’t overmix after adding the flour; the secret to a light texture is gentle mixing.
- Try replacing half of the buttermilk with a light oil (such as sunflower oil) for more moisture.
- To check for doneness, start checking at the 28th minute as ovens vary.
Why do I love this recipe?
Every time I give a slice of this cake to a friend, I see the spark in her eyes, like the sparkling lemon peel in the morning. It’s not just dessert; it’s a moment of freshness and warmth in every bite.
FAQs
Can I use oil instead of butter?
Yes. You can substitute up to half of the butter with a neutral oil (like vegetable or canola). The cake will be moist but will have a slightly different flavor and texture.
How can I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, the cake is done.
Can I bake this cake in a square or rectangular pan?
Yes. Just pour the batter into your chosen pan and adjust the baking time—thinner layers may need 5–10 minutes less, thicker ones a bit more.
How can I store the cake to keep it fresh longer?
Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze unfrosted slices for up to 2 months.
Conclusion
We hope you enjoy my secret recipe for a refreshing lemon cake. Try it and share your photos and results with me on Instagram using the hashtag #MariaRecipe. And if you have any questions, I’m always here from the bottom of my heart!
With love,
Maria
Lemon Cake
Equipment
- 2 Mixing bowls One for dry, one for wet mix
- 1 Electric mixer Or a hand whisk if preferred
- 1 Measuring cups For dry and liquid ingredients
- 1 Measuring spoons For small quantities
- 1 Cake pan (9-inch) Greased and floured
- 1 Spatula To fold the batter
- 1 Grater For lemon zest
- 1 Cooling rack For cooling the cake
Ingredients
- 2 cups All-purpose flour Sifted
- 1 ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 cup Unsalted butter At room temperature
- 1 ½ cups Granulated sugar
- 4 Large eggs At room temperature
- ⅓ cup Fresh lemon juice From about 2 lemons
- 1 tbsp Lemon zest Finely grated
- 1 tsp Vanilla extract Optional, but adds depth
- ¾ cup Whole milk Slightly warmed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients, alternating with warm milk.
- Mix just until combined — don’t overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional: Drizzle with lemon glaze once cooled.
