This lemon cake has become a beloved classic in our home. Every time I bake it, it seems to get better and better. With bright citrus notes, a tender crumb, and a delicate dusting of powdered sugar, this cake brings joy to any occasion. Whether you’re serving it for dessert or afternoon tea, it’s sure to be a hit.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons butter, softened
- ¼ cup vegetable oil
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- ⅓ cup fresh lemon juice
- 1 ¼ cups whole milk
- Powdered sugar for dusting
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan. Lining the pan with parchment paper helps with easy removal after baking.
- In a bowl, sift together the flour, baking powder, and salt.
- In a large mixing bowl, cream the sugar, softened butter, and vegetable oil together until the mixture is light and fluffy.
- Add the egg yolks one at a time to the creamed mixture, blending well after each addition.
- Stir in the vanilla extract and lemon zest.
- Gradually add the sifted dry ingredients to the wet ingredients, alternating with the lemon juice and milk. Mix gently until the batter is smooth and well combined.
- In a separate clean bowl, whip the egg whites until stiff peaks form.
- Carefully fold the whipped egg whites into the batter, maintaining the airy texture.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before removing it. Then place it on a wire rack to cool completely.
- Before serving, dust the cake lightly with powdered sugar.
Variations & Tips
- For a different citrus flavor, substitute the lemon zest and juice with fresh orange zest and juice.
- To make a dairy-free version, use almond or coconut milk and substitute dairy-free butter or margarine.
- For a custard-like layer, try separating the mixtures and baking for less time.
- Store any leftovers in an airtight container in the fridge to keep the cake fresh.
This lemon cake is a bright, fresh, and tender dessert that makes every gathering feel special. Baking it multiple times has made it a family favorite, and it might become yours too. Enjoy the process, the aromas filling your kitchen, and most of all, the smiles when it’s time to eat!