Quick zesty lemon cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1 cup granulated sugar
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1/2 cup unsalted butter, melted
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2 teaspoons lemon zest
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1/4 cup fresh lemon juice
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3 large eggs
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1/2 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 1/2 cups whole milk
# Instructions:
01 -
Preheat your oven to 325°F. Grease a 9-inch round cake pan and line it with parchment paper so the cake comes out easily later.
02 -
In a large bowl, whisk together the sugar and melted butter until smooth. Add eggs one at a time, beating well after each. Stir in the lemon juice and zest until everything's well mixed.
03 -
In a separate bowl, mix the flour, baking powder, and salt. Slowly add this to the wet mixture, stirring gently as you go. Don't overmix - just until everything comes together.
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Gradually add the milk while stirring continuously. The batter will be quite thin, but that's exactly what we want for the magic to happen in the oven.
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Pour the batter into your prepared pan. Bake for 50-60 minutes until the top is golden and a toothpick inserted comes out clean. The edges might pull away slightly from the sides.
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Let the cake cool in the pan for about 10 minutes, then turn it out onto a plate to cool completely. Serve warm or at room temperature - it's delicious either way!
# Notes:
01 -
This magical cake separates into two distinct layers while baking - a light cake on top and a creamy custard on the bottom.
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The cake will puff up during baking but will settle as it cools - this is completely normal!
03 -
For an extra touch, dust with powdered sugar just before serving.