Prepare to be transported to a world of citrusy delight with the most mouthwatering lemon cake you'll ever taste! This isn't just any ordinary cake - it's Mrs. Pettigrew's secret recipe that has been tantalizing taste buds and creating culinary magic for generations. Imagine a perfectly moist, sunshine-yellow cake that bursts with bright lemon flavor, so delicious it'll make your taste buds dance and your family beg for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new go-to dessert that's guaranteed to impress everyone at the table!
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. This will help remove any lumps and ensure a smooth cake texture.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Combine the milk, lemon juice, and lemon zest in a separate small bowl. These wet ingredients will add moisture and bright citrus flavor to the cake.
- Gradually alternate adding the dry flour mixture and the lemon-milk mixture to the butter mixture. Mix on low speed until just combined, being careful not to overmix.
- 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 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or prepare a simple lemon glaze by mixing powdered sugar with lemon juice to drizzle over the cooled cake.
Tips
- Room Temperature Matters: Ensure all ingredients are at room temperature before mixing. This helps create a smoother, more uniform batter.
- Zest Like a Pro: When zesting lemons, only remove the bright yellow outer layer. Avoid the white pith, which can add bitterness to your cake.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: The toothpick test is crucial. It should come out clean or with just a few moist crumbs when inserted into the center of the cake.
- Cooling is Key: Allow the cake to cool completely before adding any glaze or powdered sugar to prevent melting and ensure the best presentation.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days to maintain its fresh, moist texture. Bonus Variation: For an extra lemony kick, try adding a simple lemon syrup while the cake is still warm, or create a tangy lemon glaze to drizzle on top!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 110mg
