Lemon Cake Citrus Delight (Printable Version)
# What You'll Need:
→ Cake Base
01 -
250 g all-purpose flour
02 -
200 g granulated sugar
03 -
125 g unsalted butter, softened
04 -
2 large eggs, room temperature
05 -
120 ml whole milk
06 -
2 tablespoons freshly squeezed lemon juice
07 -
1 tablespoon finely grated lemon zest
08 -
1 teaspoon vanilla extract
09 -
2 teaspoons baking powder
10 -
1/2 teaspoon salt
→ Lemon Glaze
11 -
120 g powdered sugar
12 -
2 tablespoons freshly squeezed lemon juice
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease and flour a 23 cm round cake pan.
02 -
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add softened butter and mix until the mixture resembles fine crumbs.
03 -
In a separate bowl, whisk together milk, eggs, lemon zest, lemon juice, and vanilla extract. Pour this mixture into the dry ingredients and mix gently until a smooth batter forms. Do not overmix.
04 -
Transfer the batter to the prepared cake pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean.
05 -
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, turn the cake out onto a wire rack.
06 -
While the cake is baking, whisk together powdered sugar and lemon juice in a small bowl until smooth. While the cake is still warm, drizzle the lemon glaze evenly over the top, allowing it to run down the sides.
07 -
Let the cake cool completely before slicing and serving.
# Helpful Notes:
01 -
Allow ingredients to reach room temperature before mixing for optimal texture.
02 -
For enhanced lemon flavour, increase zest but avoid the bitter white pith.
03 -
Do not overmix the batter to keep the crumb light and tender.