Ingredients:
For the Lemon Cake:
· 1 1/2 cups (180g) all-purpose flour (maida)
· 1 tsp baking powder
· 1/2 tsp baking soda
· 1/4 tsp salt
· 1/2 cup (115g) unsalted butter, softened
· 1 cup (200g) sugar (granulated or coconut sugar)
· 1 tsp vanilla extract
· 1 tbsp lemon zest (from about 2 lemons)
· 1/2 cup (120ml) milk (dairy or plant-based)
· 1/4 cup (60g) yogurt (optional, for extra moisture; use dairy-free yogurt for a vegan version)
· 1/4 cup (60ml) lemon juice (freshly squeezed)
For the Lemon Drizzle:
· 1/2 cup (60g) powdered sugar
· 2 tbsp fresh lemon juice
Instructions:
1. Preheat the Oven:
· Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan (or an 8-inch square pan) with parchment paper or butter and flour to prevent the cake from sticking.
2. Mix Dry Ingredients:
· In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed.
3. Cream butter and Sugar:
· In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed. Cream until the mixture is light and fluffy, about 3-4 minutes.
4. Add Wet Ingredients:
· Add the lemon zest and vanilla extract to the butter-sugar mixture and mix well.
· Gradually add the yogurt (if using) and lemon juice, mixing until combined.
5. Add Dry Ingredients:
· Gradually add the dry ingredients to the wet mixture in two parts, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined. Be careful not to overmix, or the cake may become dense.
6. Bake the Cake:
· Pour the batter into the prepared cake pan and smooth the top with a spatula.
· Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean, or with a few moist crumbs.
· The cake should be lightly golden on top and spring back when gently pressed.
7. Make the Lemon Drizzle:
· While the cake is baking, prepare the lemon drizzle by mixing the powdered sugar and lemon juice in a small bowl. Stir until the mixture is smooth and forms a thick syrup. Set aside.
8. Cool and Drizzle:
· Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
· Once cooled, use a spoon or a brush to pour the lemon drizzle over the top of the cake. The drizzle will soak into the cake slightly, adding a tangy sweetness to each bite.
9. Serve:
· Once the drizzle has set, slice the cake and serve! The cake is light, soft, and bursting with lemon flavor, with a sweet and tangy finish.
Tips & Tricks:
1. Lemon Zest:
o Don’t skip the lemon zest! It’s where much of the lemon flavor comes from and gives the cake that fresh, citrusy taste. Use a microplane or fine grater to get zest without the bitter white pith.
2. Yogurt:
o The yogurt makes the cake moist and fluffy. You can substitute it with buttermilk or non-dairy yogurt for a vegan version.
3. Lemon Drizzle:
o The lemon drizzle is essential for that tangy kick, but you can adjust the amount of lemon juice or powdered sugar depending on how tart or sweet you want it. You can also add a pinch of salt to balance the flavors.
4. Make it Vegan:
o For a vegan version, use plant-based butter, non-dairy yogurt, and plant-based milk (like almond milk). You can substitute the eggs with flax eggs (1 tbsp ground flax seeds + 3 tbsp water, let it sit for 5 minutes).
5. Add-ins:
o If you want extra flavor, you can mix in some blueberries, poppy seeds, or a bit of coconut into the batter for added texture.
6. Storage:
o The cake stays fresh at room temperature for 2-3 days when stored in an airtight container.
o If you want to store it longer, refrigerate the cake for up to 1 week. Bring it to room temperature before serving for the best flavor.
Serving Suggestions:
· Tea or Coffee: This lemon cake is perfect for a light snack with your favorite cup of tea or coffee.
· Fresh Fruit: Pair it with some fresh berries or a dollop of whipped cream for an extra treat!
· Toppings: You can also add a light dusting of powdered sugar on top for extra sweetness.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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