Spanish Lemon Cake
Infused with the bright, zesty flavors of fresh lemon, this Spanish Lemon Cake is a wonderfully light and fragrant dessert that’s perfect for any occasion. Made with simple pantry staples like all-purpose flour, eggs, and milk, this cake gets its signature tangy flavor from freshly grated lemon zest and a splash of lemon juice. The soft, moist crumb is achieved through a simple yet effective combination of alternating dry and wet ingredients, while a delicate dusting of powdered sugar adds an elegant finishing touch. With just 15 minutes of prep and 40 minutes of baking, this easy-to-make cake is ideal for everything from afternoon tea to dinner parties. Discover the charm of this traditional Spanish treat and savor a slice of sunshine in every bite!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 100 grams unsalted butter
- 3 large eggs
- 100 milliliters whole milk
- 2 lemons lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 175°C (350°F). Grease and lightly flour a 20cm (8-inch) round cake pan or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Stir in the lemon zest and lemon juice until well incorporated.
Gradually mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake has completely cooled, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 332.7 g | 121% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 171.9 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 292 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 682 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.
