Light Lemon Cake is the perfect dessert for those who crave something sweet yet refreshing. This cake boasts a delicate, fluffy texture with a burst of bright lemon flavor in every bite. It’s lightly sweetened, making it a great option for those who enjoy a more subtle dessert. Paired with a simple glaze or dusting of powdered sugar, this cake is ideal for afternoon tea, picnics, or as a light treat after dinner.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup whole milk
- 1 tsp vanilla extract
- Powdered sugar or lemon glaze, for topping
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
- Add the lemon and vanilla: Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
- Alternate the dry ingredients and milk: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze before serving.
This Light Lemon Cake is a simple, elegant dessert that will brighten any occasion with its zesty citrus flavor and soft, airy crumb!
