Currant Lemon Cake
Bright, zesty, and irresistibly moist, this Currant Lemon Cake is a delightful dessert that perfectly balances sweet and tangy flavors. Infused with fragrant lemon zest and juice, the tender cake is dotted with plump dried currants for bursts of fruity sweetness in every bite. A silky lemon glaze drizzled over the top adds a stunning finish and amplifies the refreshing citrus notes. With its simple yet elegant presentation, this cake is ideal for brunch, dessert, or any special occasion. Ready in just over an hour, this recipe combines effortless preparation with show-stopping results, making it a must-try for lemon lovers. Serve it with a cup of tea or a dollop of whipped cream for an extra indulgent treat. Keywords: currant lemon cake recipe, lemon dessert, glazed lemon cake, easy cake recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter
- 1.25 cups granulated sugar
- 3 eggs
- 1.5 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoons vanilla extract
- 0.75 cups milk
- 1 cup dried currants
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Gently fold in the currants with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the glaze by whisking the powdered sugar and lemon juice together until smooth.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
Slice and serve your Currant Lemon Cake. Enjoy!
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 59.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
