Lemon Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the top with a spatula if needed for even baking.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/lemon-cake-recipe/
