Lemon Cake Recipe

Introduction

This lemon cake is a bright and refreshing dessert that balances tangy citrus with a tender crumb. It’s made with a mix of all-purpose and almond flour for a moist texture and a subtle nutty flavor. Perfect for a simple treat or special occasion.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour (or finely ground almonds)
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 4 1/2 tablespoons lemon juice
• 1 tablespoon lemon zest
• Powdered sugar (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder.
3. Step 3: In another large bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is light and fluffy.
4. Step 4: Add the vegetable oil, lemon juice, and lemon zest to the egg and sugar mixture. Stir to combine.
5. Step 5: Gently fold the dry flour mixture into the wet ingredients, stirring just until incorporated. Avoid overmixing.
6. Step 6: Pour the batter into the prepared cake pan and smooth the top.
7. Step 7: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Once cooled, dust the top with powdered sugar before serving.

Tips & Variations

• For a richer flavor, substitute vegetable oil with melted butter.
• Add a teaspoon of vanilla extract to the wet ingredients for extra aroma.
• Top with fresh berries or a lemon glaze instead of powdered sugar for a different presentation.
• Use cake flour in place of all-purpose flour for an even softer texture.

Storage

Store the lemon cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving. You can also freeze the cake for up to 2 months; thaw overnight in the fridge before enjoying. Reheat briefly in a low oven or microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lemon cake gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of the all-purpose flour to make this cake gluten-free. Make sure the blend includes xanthan gum or another binder for best results.

How can I make the cake more tangy?

To increase tanginess, add a little more lemon juice or include a teaspoon of lemon extract. Be cautious not to add too much liquid, as it can affect the cake’s texture.

Lemon Cake Recipe

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★★★★★

4.6 from 68 reviews

This bright and tangy Lemon Cake combines the zesty freshness of lemon juice and zest with the rich texture of almond and all-purpose flours to create a moist, flavorful dessert. Perfectly balanced sweetness from both granulated and brown sugars complements the citrus notes, making it an ideal treat for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour (or finely ground almonds)
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder

Wet Ingredients

• 2 large eggs
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 4 1/2 tablespoons lemon juice
• 1 tablespoon lemon zest

For Garnish

• Powdered sugar (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line it with parchment paper to prevent sticking and ensure easy removal after baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder until evenly mixed. This ensures the leavening agent is distributed throughout the flour.
3. Whisk Eggs and Sugars: In a separate large bowl, beat the two large eggs with the granulated sugar and brown sugar until the mixture is light, pale, and fluffy. This incorporates air for a light texture.
4. Add Wet Ingredients: To the egg and sugar mixture, add the vegetable oil, lemon juice, and lemon zest. Stir gently but thoroughly to incorporate all wet ingredients.
5. Fold in Flour Mixture: Carefully fold the dry flour mixture into the wet ingredients. Use a spatula to gently combine, stirring just until the batter is uniform to avoid overmixing which can make the cake dense.
6. Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the top with a spatula if needed for even baking.
7. Bake the Cake: Bake in the preheated oven for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean with no wet batter attached.
8. Cool and Garnish: Allow the cake to cool in the pan for about 10 minutes before removing it to a wire rack. Once fully cooled, dust the top with powdered sugar for an attractive finish and subtle sweetness.
9. Serve: Slice the cake and serve as a delightful dessert or afternoon treat paired with tea or coffee.

Notes

• You can substitute almond flour with an equal amount of all-purpose flour if almonds are not preferred or available.
• Ensure not to overmix the batter after adding dry ingredients to keep the cake light and tender.
• Lemon zest is key for vibrant lemon flavor—use fresh lemons for the best results.
• Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• For a gluten-free version, use gluten-free all-purpose flour along with almond flour, and ensure baking powder is gluten-free.

Keywords: lemon cake, almond flour cake, citrus cake, baked lemon dessert, moist lemon cake, easy lemon cake recipe