Best 2 Simple Lemon Cake Recipes

Indulge in the delightful simplicity of our Lemon Cake, a timeless classic that captures the essence of zesty citrus flavors. This easy-to-follow recipe yields a moist and fluffy cake bursting with lemon zest and crowned with a luscious lemon glaze. Experience the perfect balance of tangy and sweet in every bite.

For those seeking a gluten-free alternative, our Gluten-Free Lemon Cake offers a delightful twist on the classic. This recipe caters to dietary restrictions without compromising on taste, delivering a moist and flavorful cake that's equally satisfying.

If you're pressed for time, our Quick and Easy Lemon Cake recipe is your go-to solution. With minimal effort and a handful of pantry staples, you can whip up a delicious lemon cake in no time. Enjoy the burst of citrusy goodness without sacrificing quality or flavor.

Lemon lovers, rejoice! Our collection of Lemon Cake recipes has something for every palate and occasion. From the classic Lemon Cake to its gluten-free and quick and easy variations, these recipes offer a symphony of zesty flavors that will tantalize your taste buds. Embrace the versatility of lemons and embark on a delightful baking adventure.

Here are our top 2 tried and tested recipes!

SIMPLE LEMON CAKE

Simple Lemon Cake image

This simple lemon cake is perfect for picnics and parties. It's moist and soft.

Provided by BakingTwins

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 45m

Yield 10

Number Of Ingredients 9

Ingredients

1 cup white sugar
½ cup butter
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¾ cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 35.8 g, Cholesterol 63.1 mg, Fat 10.7 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 172.7 mg, Sugar 21.1 g

SIMPLE LEMON CAKE

Simple Lemon Cake image

Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake that's a family-friendly dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter (1 stick), room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed
Coarse salt
1/4 cup fresh lemon juice (from 1 lemon)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
Raspberries and whipped cream (optional), for serving

Steps:

Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
With mixer on low, gradually add flour mixture in 3 additions, alternating with 2 additions buttermilk. Beat in vanilla, then fold in lemon mixture.
Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners' sugar and serve with raspberries and cream, if desired.

Nutrition Facts : Calories 360 g, Fat 16 g, Fiber 2 g, Protein 5 g

Tips:

Use fresh lemons: Freshly squeezed lemon juice and zest provide the best flavor and aroma to the cake. If you don't have fresh lemons on hand, you can substitute bottled lemon juice and lemon extract, but the flavor will be less intense.
Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined and no more.
Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through. If you remove the cake from the oven too early, it will be undercooked and gooey in the middle.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting and running off the cake.
Store the cake in an airtight container at room temperature: The cake will stay fresh for up to 3 days at room temperature, or up to 5 days in the refrigerator.

Conclusion:

This simple lemon cake is a delicious and versatile treat that can be enjoyed for breakfast, dessert, or a snack. With its moist crumb, tangy lemon flavor, and delicate frosting, this cake is sure to please everyone. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield a delicious and impressive cake. So next time you're in the mood for a sweet and refreshing treat, give this simple lemon cake a try!