Rich Lemon Cake
Indulge in the zesty delight of a Rich Lemon Cake, a heavenly dessert that's bursting with bright citrus flavor and a moist, tender crumb. This easy-to-follow recipe combines fresh lemon zest and juice to create a cake with layers of tangy sophistication, balanced perfectly by a sweet lemon glaze that drips enticingly down its sides. With just 20 minutes of prep and a total bake time of 50 minutes, this 9-inch cake comes together effortlessly for any occasion, serving up to 8 guests. Whether you're hosting a summer gathering or simply satisfying your citrus cravings, this lemon-infused treat is guaranteed to impress. Perfectly fluffy and irresistibly rich, this crowd-pleaser is a must-try for lemon dessert lovers.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 3 tablespoons whole milk
- 2 lemons lemon zest
- 3 tablespoons lemon juice
- 100 grams powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Stir in the milk, lemon zest, and lemon juice to create a smooth batter. Be careful not to overmix as this can affect the cake's texture.
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 of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
While the cake cools, prepare the icing by mixing the powdered sugar with 2-3 teaspoons of lemon juice until you achieve a thick but pourable consistency.
Once the cake is cooled, drizzle the icing over the top, allowing it to drip down the sides. Let the icing set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 468.8 g | 170% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 301.8 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 272 mg | 21% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 688 mg | 15% | |
*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.
