Are you ready to transform your ordinary baking routine into an extraordinary culinary adventure? This Apple and Lemon Cake is not just a dessert; it's a symphony of flavors that will transport you to a world of moist, zesty, and absolutely heavenly goodness. Imagine a cake so light and tangy, it practically melts in your mouth, combining the sweet warmth of apples with the bright, refreshing kick of lemon. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver a show-stopping dessert that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 cup grated apples
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry ingredient mixture.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure a smooth and uniform batter.
- Grate fresh apples using a box grater, and immediately mix with lemon juice to prevent browning. Drain any excess liquid from the grated apples.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk, mixing until just combined. Be careful not to overmix.
- Gently fold in the grated apples and lemon zest, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or prepare a light lemon glaze to drizzle over the top before serving.
Tips
- Use fresh ingredients: Opt for crisp, firm apples like Granny Smith or Honeycrisp for the best texture and flavor.
- Prevent apple browning: Toss grated apples with lemon juice immediately to maintain their fresh appearance and prevent oxidation.
- Room temperature matters: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't overmix: Gently fold ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough cake.
- Check for doneness: Use the toothpick test - if it comes out clean, your cake is perfectly baked.
- Cooling is crucial: Allow the cake to cool completely before adding any glaze or powdered sugar to prevent sogginess.
- Storage tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 95mg
