Rich Lemon Cake
Indulge in the zesty delight of a Rich Lemon Cake, a heavenly dessert that's bursting with bright citrus flavor and a moist, tender crumb. This easy-to-follow recipe combines fresh lemon zest and juice to create a cake with layers of tangy sophistication, balanced perfectly by a sweet lemon glaze that drips enticingly down its sides. With just 20 minutes of prep and a total bake time of 50 minutes, this 9-inch cake comes together effortlessly for any occasion, serving up to 8 guests. Whether you're hosting a summer gathering or simply satisfying your citrus cravings, this lemon-infused treat is guaranteed to impress. Perfectly fluffy and irresistibly rich, this crowd-pleaser is a must-try for lemon dessert lovers.
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Ingredients
- 200 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 3 tablespoons whole milk
- 2 lemons lemon zest
- 3 tablespoons lemon juice
- 100 grams powdered sugar
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Step 2
In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Step 3
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
Step 4
In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 5
Stir in the milk, lemon zest, and lemon juice to create a smooth batter. Be careful not to overmix as this can affect the cake's texture.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
Step 9
While the cake cools, prepare the icing by mixing the powdered sugar with 2-3 teaspoons of lemon juice until you achieve a thick but pourable consistency.
Step 10
Once the cake is cooled, drizzle the icing over the top, allowing it to drip down the sides. Let the icing set for a few minutes before slicing and serving.
Nutrition Facts
| Serving size | 1009.8 grams (1009.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3673 |
| Total Fat 195.00g | 250% |
| Saturated Fat 107.20g | 536% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 1192mg | 397% |
| Sodium 1005mg | 44% |
| Total Carbohydrate 468.80g | 170% |
| Dietary Fiber 7.80g | 28% |
| Total Sugars 301.80g | |
| Protein 47.90g | 96% |
| Vitamin D 180IU | 901% |
| Calcium 272mg | 21% |
| Iron 13mg | 74% |
| Potassium 689mg | 15% |
Source of Calories