Want an easy and delicious lemon cake recipe? Yeah me too! That’s why I’m so glad I found this! It’s a very easy and quick recipe with fresh lemon aroma and a slightly sour flavor.
For me, it’s the perfect snack with my morning coffee and my afternoon tea. Sometimes, instead of baking it as a cake, I bake it as cupcakes. It’s up to you if you want something more playful. Plus, I love to add some more ingredients and create different variations with the same recipe.
You need only six basic ingredients that definitely are in your pantry already and a few minutes to make the lemon cake that will become your favorite! Are you ready to bake?
Recipe
Yield: 6 pieces
Prep Time: 15 min
Cook Time: 50 – 60 min
Total Time: 65 – 75 min
Ingredients
Cake
- 1 ½ cup all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup sugar, brown or white
- 2 eggs
- ½ cup butter softened
- ½ cup milk or unsweetened plant-based milk
- 2 tbsp lemon zest (2 big lemons)
- ¼ cup lemon juice
- 1 tbsp chia seeds
- 1 tbsp poppy seeds
Lemon Glaze:
- 4 tbsp lemon juice (1 small lemon)
- 4 tbsp sugar, brown or white
- 4 tbsp warm water
Directions
Cake mixture
- Preheat the oven to 180°C.
- Spray a small pan with butter and sprinkle with flour.
- Into a bowl add the flour, salt, baking powder, and mix them.
- In another bowl put the eggs, sugar, and butter and mix them with a hand mixer for 3 – 4 minutes until they become soft and fluffy.
- Slowly add into your fluffy mixture the ingredients of the first bowl.
- Last, add the milk, lemon zest, lemon juice, and the seeds and mix them for 3 more minutes until they become one soft mixture.
- Put it into your pan.
- Bake for 50 – 60 minutes.
Lemon blaze
- In the pot, on medium-high heat, add the water and the lemon juice and let them warm.
- Before they boiled add the sugar and stir until the sugar dissolves.
Last step
- When it is ready, take it out of the oven and pierce it with the fork to the bottom of the pan.
- Pour the lemon glaze over it.
- Let it ten minutes to sit and it is ready to remove it from the pan if you want!
Notes
- Storage: You can leave your lemon cake up to three days at room temperature and up to a week in your fridge.
- Variations:
- Add 1/2 cup chocolate drops.
- Add 1/2 cup crushed nuts.
- Add homemade strawberry jam as a topping.
- Served:
- With a cup of tea.
- With a cup of coffee.
- With a glass of fancy water.
Enjoy your delicious lemon cake!
*I am not a professional nutritionist, this is an estimated nutritional chart.
Now it’s your turn!
Please Potatoes, share your thoughts and opinions, with me! I’d love to see your comments for this easy lemon cake recipe and why not, share your favored recipe!
Easy Lemon Cake
Ingredients
Cake mixture:
- 1 ½ cup all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup sugar brown or white
- 2 eggs
- ½ cup butter softened
- ½ cup milk or unsweetened plant-based milk
- 2 tbsp lemon zest (2 big lemons)
- ¼ cup lemon juice fresh
- 1 tbsp chia seeds
- 1 tbsp poppy seeds
Lemon Glaze:
- 4 tbsp lemon juice 1 small lemon
- 4 tbsp sugar brown or white
- 4 tbsp warm water
Instructions
Cake mixture:
- Preheat the oven to 180°C.
- Spray a small pan with butter and sprinkle with flour.
- Into a bowl add the flour, salt, baking powder, and mix them.
- In another bowl put the eggs, sugar, and butter and mix them with a hand mixer for 3 – 4 minutes until they become soft and fluffy.
- Slowly add into your fluffy mixture the ingredients of the first bowl.
- Last, add the milk, lemon zest, lemon juice, and the seeds and mix them for 3 more minutes until they become one soft mixture.
- Put it into your pan.
- Bake for 50 – 60 minutes.
Lemon blaze:
- In a small pot, on medium-high heat, add the water and the lemon juice and let them warm.
- Before they boiled add the sugar and stir until the sugar dissolves.
Last step:
- When your cake is ready, take it out of the oven and pierce it with the fork to the bottom of the pan.
- Pour the lemon glaze over it.
- Let it ten minutes to sit and it is ready to remove it from the pan if you want!
Notes
- Storage: You can leave your lemon cake up to three days at room temperature and up to a week in your fridge.
- Variations:
- Add 1/2 cup chocolate drops.
- Add 1/2 cup crushed nuts.
- Add homemade strawberry jam as a topping.
- Served:
- With a cup of tea.
- With a cup of coffee.
- With a glass of fancy water.
*I am not a professional nutritionist, this is an estimated nutritional chart.Don’t forget to follow us on Facebook, Pinterest, and Instagram for even more yumminess!
Do you enjoy this recipe? Then try another one! Check this: Simple & Healthy Pancakes
