Lemon Cake, a delightful symphony of tangy and sweet, is a beloved treat that embodies the zest and freshness of lemons. This cake is not just a dessert but an experience in itself, starting with the preparation process that fills your kitchen with the invigorating aroma of freshly grated lemon zest and vanilla.
The journey begins by preheating your oven to 350°F (175°C) and preparing a 9×5 inch loaf pan, ensuring a flawless bake with a greased and floured surface. The dry ingredients – all-purpose flour, baking powder, and salt – are whisked together in perfect harmony, setting the stage for a light, airy texture.
In the heart of the mixing process, softened butter and granulated sugar unite until they are light and fluffy, a crucial step that takes about 2-3 minutes. Each egg is then lovingly incorporated one at a time, followed by the infusion of vanilla extract and invigorating lemon zest, adding layers of flavor and aroma.
The dry ingredients are gradually mixed with milk and fresh lemon juice, a careful dance starting and ending with the flour mixture. This technique ensures a smooth, well-integrated batter. Finally, the addition of sour cream brings a moist richness to the cake, making it irresistibly tender.
Baked to golden perfection for 55-60 minutes, the cake is tested by inserting a toothpick which, when it comes out clean, signals it is ready. After cooling in the pan briefly, it is transferred to a wire rack to cool completely.
The crowning glory of this cake is the lemon glaze, made by whisking together powdered sugar and fresh lemon juice. It’s drizzled over the cooled cake, creating a glistening, tangy-sweet finish that perfectly complements the moist, aromatic crumb below.
A slice of Lemon Cake offers not just a taste, but an experience of sunny, citrusy brightness that can brighten any day, making it a timeless and versatile favorite in the world of baking.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp lemon zest
1/2 cup whole milk
1/4 cup fresh lemon juice
1/2 cup sour cream
Lemon glaze (optional):
1 cup powdered sugar
2-3 tbsp fresh lemon juice
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually mix in the dry ingredients, alternating with the milk and fresh lemon juice, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the sour cream until fully incorporated.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. For the lemon glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle over the cooled cake.