Very Easy Lemon Cake

This Very Easy Lemon Cake recipe is a dream for lemon lovers and beginners alike. Light, moist, and packed with a burst of lemony flavor, it requires just a few basic ingredients and minimal prep time. Perfect for a quick dessert, afternoon tea, or any time you’re craving something sweet and tangy.

Very Easy Lemon Cake Recipe

Servings: 8-10 slices
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes

Ingredients:

• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• Zest of 1 lemon
• 2 tbsp freshly squeezed lemon juice
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup milk

Lemon Glaze (Optional):

• ½ cup powdered sugar
• 1-2 tbsp freshly squeezed lemon juice (adjust to desired thickness)

Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or 8×8-inch square pan.

Step 2: Cream Butter and Sugar

1. In a large mixing bowl, beat together the butter and sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.

Step 3: Add Eggs and Lemon Flavor

1. Add the eggs one at a time, beating well after each addition.
2. Mix in the lemon zest and lemon juice for a bright, tangy flavor.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Add Dry Ingredients and Milk

1. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix, as it can make the cake dense.

Step 6: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and springy to the touch.

Step 7: Cool and Add Lemon Glaze (Optional)

1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. For the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake for an extra lemony kick.

Tips for the Best Lemon Cake

• Use fresh lemons for both zest and juice to give the cake its vibrant, tangy flavor.
• Room-temperature ingredients: Let your butter, eggs, and milk come to room temperature for a smoother batter and even baking.

Variations and Serving Ideas

• Add a berry topping: Top with fresh blueberries, raspberries, or sliced strawberries for a sweet, fruity contrast.
• Serve with whipped cream: A dollop adds a richness that pairs perfectly with the bright lemon flavor.
• Make it a layer cake: Double the recipe and bake in two 8-inch pans, then layer with lemon curd or cream cheese frosting.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: Keep in the fridge for up to a week. Let it come to room temperature before serving, or warm it slightly for the best texture.

Final Thoughts

This Very Easy Lemon Cake is a simple, zesty dessert ready in no time. Its refreshing lemon flavor is perfect for any occasion, from a family gathering to a quick snack.