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Instructions: How to Make Moist, Zesty Lemon Cake
Now that you have all the ingredients ready, let’s get baking!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×13-inch baking dish, or line the bottom with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed. Beat until light and fluffy, about 3-4 minutes. This step is important because it helps to incorporate air into the batter, which gives the cake its tender texture.
Step 4: Add Eggs, Lemon Zest, and Juice
Add the eggs, one at a time, beating well after each addition. This ensures the eggs are fully incorporated into the batter. Then, add the lemon zest and lemon juice and mix until everything is well combined.
Step 5: Alternate Adding Dry Ingredients and Milk
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix, as this can lead to a dense cake.
Step 6: Bake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes (depending on the size of your pan), or until a toothpick inserted into the center comes out clean or with just a few crumbs. The top should be lightly golden and firm to the touch.
Step 7: Cool
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and ensures it doesn’t fall apart when you slice it.
Step 8: Prepare the Lemon Glaze (Optional)
While the cake is cooling, you can make the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable. If it’s too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar until you reach your desired consistency.
Step 9: Glaze the Cake
Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides. The glaze adds a perfect finishing touch, enhancing the cake’s lemony flavor and making it even more irresistible.
Tips for the Best Lemon Cake:
- Use fresh lemon juice and zest for the most vibrant flavor. Bottled lemon juice won’t give you the same zesty punch as fresh lemons.
- Let the cake cool completely before adding the glaze to ensure it doesn’t melt off the cake.
- Make it extra lemony by adding lemon extract to the batter or using more lemon zest in the glaze.
- For a layered cake: You can make this recipe in two 9-inch round cake pans and layer the cakes with lemon curd, whipped cream, or even more glaze between the layers.
Why You’ll Love This Lemon Cake
This lemon cake is everything you want in a dessert—moist, light, and bursting with the perfect balance of tart and sweet. The zesty lemon flavor is refreshing, and the glaze provides just the right amount of sweetness without being overwhelming. Whether you serve it on its own or pair it with a scoop of vanilla ice cream or a dollop of whipped cream, it’s guaranteed to leave everyone asking for the recipe.
It’s the ideal treat for any occasion, from birthdays to summer picnics, or just a weeknight pick-me-up. With its simple ingredients and easy-to-follow instructions, this moist, zesty lemon cake is sure to become a staple in your baking repertoire.
This article should give your readers all the inspiration they need to bake a perfect, refreshing lemon cake that bursts with flavor!
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