There’s something magical about baking that brings joy to my heart. The aroma of fresh ingredients mingling in the kitchen creates a warm atmosphere that feels like a hug. One of my all-time favorite treats to whip up is the Delicious Lemon Cake Recipe. This cake is a perfect blend of sweet and tangy, making it a delightful choice for any occasion. Whether it’s a sunny afternoon or a cozy gathering, this cake never fails to impress.
As I mix the batter, I can’t help but reminisce about the first time I made this cake. I was experimenting with flavors, and the bright, zesty lemon caught my attention. The first bite was a revelation! The cake was moist, fluffy, and bursting with citrus goodness. It quickly became a staple in my home, loved by family and friends alike. I often serve it with fresh berries or a light glaze, which adds an extra layer of flavor. If you’re looking for a refreshing dessert that’s easy to make and sure to please, you’re in for a treat with this recipe!
Ingredients List
2 ½ cups all-purpose flour, sifted – Sifting helps to aerate the flour, ensuring a light cake.
2 ½ teaspoons baking powder – This is the leavening agent that gives the cake its rise.
½ teaspoon baking soda – Works with the sour cream to create a tender crumb.
½ teaspoon salt – Enhances the flavors of the other ingredients.
1 cup unsalted butter, softened – Make sure it’s at room temperature for easy creaming.
2 cups granulated sugar – Sweetens the cake and contributes to its moistness.
4 large eggs, at room temperature – Room temperature eggs mix better, creating a smoother batter.
1 cup sour cream – Adds moisture and a slight tang that complements the lemon.
¼ cup fresh lemon juice – The star ingredient that gives the cake its refreshing flavor.
1 tablespoon lemon zest – Adds an extra punch of lemony aroma and taste.
1 teaspoon vanilla extract – Balances the flavors and adds depth.
1 ½ cups powdered sugar (for glaze) – Sweetens the glaze and gives it a smooth texture.
3 tablespoons fresh lemon juice (for glaze) – Brightens the glaze and ties it back to the cake.
1 tablespoon unsalted butter, melted (for glaze) – Helps to create a glossy finish.
How to Prepare Instructions
Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). This step is crucial because a properly preheated oven ensures even baking. While the oven warms up, grab your bundt pan. Generously grease it with butter or non-stick spray, making sure to cover all the nooks and crannies. Then, dust the pan with flour, tapping out any excess. This will help the cake release easily after baking, preventing any sticky situations!
Mix Dry Ingredients
In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. This step is essential for the cake’s texture. Whisking aerates the flour, ensuring that the leavening agents are evenly distributed. A well-mixed dry ingredient blend leads to a light and fluffy cake, so take your time with this step!
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed. Mix for about 3-4 minutes until the mixture is light and fluffy. This creaming process is vital; it incorporates air into the batter, which helps the cake rise beautifully. If you notice any lumps of butter, keep mixing until everything is smooth.
Incorporate Eggs and Flavorings
Next, add the eggs one at a time, beating well after each addition. This gradual incorporation helps maintain the emulsion. After the eggs, mix in the lemon zest, fresh lemon juice, and vanilla extract. Using room temperature ingredients is key here; they blend more easily, creating a smoother batter.
Combine Wet and Dry Ingredients
Now, it’s time to bring everything together! Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Start and end with the dry ingredients. Mix just until incorporated; overmixing can lead to a dense cake. You want a smooth batter, but a few small lumps are perfectly fine!
Bake the Cake
Pour the batter into the prepared bundt pan, then gently tap the pan on the counter to remove any air bubbles. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cake during the last few minutes of baking; every oven is a little different!
Cool and Glaze
Once baked, let the cake cool in the pan for 10-15 minutes. This resting time allows it to firm up a bit, making it easier to invert. After that, carefully turn it out onto a cooling rack to cool completely. While the cake cools, prepare the glaze by whisking together the powdered sugar, fresh lemon juice, and melted butter until smooth. A smooth glaze will beautifully coat your cake, adding that final touch of citrus bliss!
Why You’ll Love This Recipe
Quick Preparation: With just 15 minutes of prep time, you can have this cake in the oven and your kitchen filled with delightful aromas.
Refreshing Flavor: The combination of fresh lemon juice and zest creates a bright, zesty flavor that’s perfect for any occasion.
Versatile Dessert: This cake is great on its own, but you can also serve it with fresh berries or a scoop of ice cream for an extra treat.
Perfect for Gatherings: Whether it’s a birthday, picnic, or just a family dinner, this cake is sure to impress your guests.
Easy to Store: Leftovers can be kept in an airtight container, making it a great make-ahead dessert.
Tips for Success
To ensure your Delicious Lemon Cake Recipe turns out perfectly, here are some pro tips:
Use Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This helps create a smooth batter and ensures even mixing.
Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
Check for Doneness: Use a toothpick to test the cake. If it comes out clean, it’s ready! If not, give it a few more minutes.
Cool Properly: Allow the cake to cool in the pan before inverting it. This prevents it from breaking apart.
Experiment with Flavors: Feel free to add a hint of almond extract or a sprinkle of poppy seeds for a unique twist!
Nutritional Information
Here’s the estimated nutritional breakdown for one slice of this Delicious Lemon Cake Recipe:
Calories: 350
Fat: 15g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 200mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 30g
Protein: 4g
Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoy your slice of citrus bliss!
FAQ Section
Here are some common questions I often hear about the Delicious Lemon Cake Recipe:
Can I use a different type of flour?
While all-purpose flour works best for this recipe, you can experiment with cake flour for a lighter texture. Just remember that it may alter the cake’s density slightly.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the best results. The texture may vary, but it should still be delicious!
What can I use instead of sour cream?
If you don’t have sour cream on hand, plain Greek yogurt is a great alternative. It adds moisture and a similar tangy flavor to the cake.
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days. You can also refrigerate it for up to a week, but let it come to room temperature before serving for the best flavor.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the fridge overnight before serving.
Storage & Reheating Instructions
To keep your Delicious Lemon Cake Recipe fresh, store any leftovers in an airtight container. This will help maintain its moisture and flavor. You can keep it at room temperature for up to three days. If you want to extend its shelf life, refrigerate it for up to a week. Just remember to let it come to room temperature before serving for the best taste.
If you have a larger batch or want to save some for later, freezing is a great option! Wrap the cooled cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight. This way, you can savor that delightful lemon flavor whenever you crave a slice!
Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan with butter or non-stick spray. Dust with flour, tapping out the excess.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Mix just until incorporated.
Pour the batter into the prepared bundt pan and tap the pan gently on the counter to remove any air bubbles. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a cooling rack. Allow the cake to cool completely.
In a bowl, whisk together the powdered sugar, fresh lemon juice, and melted butter until smooth.
Once the cake is fully cooled, drizzle the glaze over the top and allow it to set before slicing.
Notes
Store leftovers in an airtight container.
Can be served with fresh berries for added flavor.
