oft, velvety and moist, lemon cake is a perfect sweet snack that will make your afternoon tea or coffee a memorable experience. It’s subtle lemon flavor comes from grated lemon zest, but, be careful with that! Use only non-treated lemons, and be sure to grate only the yellow part of the zest! The white part is pretty bitter, and you don’t want it in your lovely buttery cake! The extra lemon flavor comes from the glaze that you spread on the baked cake. The combination of lemon juice and powdered sugar gives tangy, intense lemon flavor, and it seals the cake and prevents it from drying. This cake is one of my favorites, not only because it tastes great, but also because it has one extra quality – you can keep it in the fridge for a week without a problem! Well, if it holds that long anyway…
This cake is made by creaming butter with sugar, followed by adding eggs, and then flour with baking powder and milk. Few tips: butter has to be soft, eggs should be at room temperature, and milk can be either cold or at room temperature, but make sure that it’s not hot, because the heat will activate baking powder immediatelly and that is not what we want! We want the oven’s heat to activate the baking powder. For more details, see my post about
I like to use mini loaf pan for baking lemon cake, although you could bake it in a regular loaf pan, round pan, or even in a silicone one. If your pan isn’t non-stick, you should grease it generously with butter and sprinkle some flour inside, or you can put parchment paper inside like I do. When your cake tester or toothpick comes out clean from the cake, it is ready for the glaze. And last tip, leave it to cool before eating, I know it isn’t easy, but it will be worth the wait!
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I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!