Description
A bright, moist lemon cake with tender crumb and zesty lemon flavor, inspired by Italian limoncello profiles. Perfect for tea time, light desserts, and summer gatherings.
Ingredients
- All-Purpose Flour: 2 cups
- Baking Powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted Butter, softened: 1/2 cup
- Granulated Sugar: 1 cup
- Large Eggs: 3
- Whole Milk: 1/2 cup
- Fresh Lemon Juice: 1/4 cup
- Lemon Zest: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Powdered Sugar (for dusting or glaze): 1/2 cup
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix dry ingredients: In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- Cream butter and sugar: In a separate large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy using an electric mixer.
- Add eggs and flavorings: Beat in 3 large eggs one at a time, then mix in 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until combined.
- Combine wet and dry: Gradually add the dry mixture to the wet ingredients, alternating with 1/2 cup whole milk, beginning and ending with the dry mixture. Mix just until combined to avoid overworking the batter.
- Transfer to pan: Pour batter into the prepared 9-inch pan and smooth the top so the batter is evenly distributed.
- Bake: Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
- Finish: Dust with powdered sugar or prepare a simple glaze by mixing powdered sugar with a little lemon juice and drizzle over the cooled cake.
- Serve: Slice and serve with fresh berries or a dollop of whipped cream if desired.
Notes
- Use room temperature ingredients for an even, tender crumb.
- Zest lemons before juicing to make zesting easier and to preserve the zest oils.
- Line the pan with parchment paper for easy removal and clean edges.
- If making a glaze, sift powdered sugar first for a smooth finish.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 290
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: limoncello cake, lemon cake, citrus cake, lemon dessert, summer cake, easy cake recipe