Simple Lemon Cake

Looking for a recipe for a delicious and simple lemon cake? Well, here you go!

The effort is low and the result is great. The recipe is mainly made of things that are available in almost every kitchen: flour, sugar, butter… and lemon. It is fluffy and moist on the inside and a little crunchy at the top – that’s what you call a perfect match! Enjoy 🙂

Things to know before you start

Time Schedule

In just about a little more than 3 hours you will be able to enjoy his simple lemon cake.

Total ingredients

Depending on the size of the eggs you will have a great simple lemon cake of about 1.045 g.

Difficulty

Another super simple and also quick recipe.

Baking tools

You will need a stand mixer or hand mixer, a bowl and a loaf pan of 23 x 10 cm.

Besides that you can have a look at our should have baking tools for more helpers in your kitchen.

Steps

1. Prepare Lemons

• Rinse the lemons under hot water and dry them off
• Grate the zest and put aside
• Squeeze out the juice of one lemon and also put aside

2. Grease Loaf Pan

• Grease the loaf pan with butter on bottom and all sides

3. Mix

• Mix the previously grated lemon zest, sugar and vanilla sugar in a bowl with a mixer until incorporated
• Add the eggs, one at a time and mix further till fluffy
• Afterwards, add the softened butter and also mix until incorporated
• Sift in the all-purpose flour and baking powder and mix until you get a creamy consistency
• Pour the whole mixture in the greased baking pan and spread it evenly

4. Bake

• Preheat oven to 170°C (338°F) for ~20 minutes with the upper and lower heat function
• Put the loaf pan in the oven on the middle rack and bake for 1 hour
• After 20 minutes cut into the cake from left to right in the center (about 3 cm deep)
• After baking take your finished simple lemon cake out immediately, but keep it in the loaf pan
• Tip: Check if the cake is ready by sticking a skewer in the middle until you reach the bottom and pull it out again. If it comes out clean, the cake is done. If not, bake for 5 more minutes and check again.

5. Cool

• Let the lemon cake cool in the baking pan for about 15 minutes
• Afterwards, transfer it to a cooling rack or something else and let it cool for another 15 minutes

6. Glaze

• Fill a small bowl with powdered sugar
• You will have to decide how thick you want the glaze to be because the less lemon juice you add the thicker the glaze will be
• Therefore take the lemon juice that you prepared beforehand, add just a bit of it to the powdered sugar and stir until well combined
• If you want to have the glaze less thick, just add a bit more juice and stir again until well combined
• After you get your preferred thickness pour the glaze over the lemon cake and spread it evenly
• Wait at least 30 minutes and check if the glaze has hardened enough
• If not, just give it some more time

Conclusion

Taste

As you can most likely tell from the name of this recipe – the cake tastes like lemon! The combination of lemon zest in the dough and lemon juice in the glaze works out perfectly.

While the inner part of the cake is nicely moist and fluffy, it is still firm and the crunchy topping is a nice addition. Thanks to the firmness, the cake doesn’t fall apart.

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