Description
This comforting lemon dessert is a delight for lemon lovers, featuring a tender, moist cake made with just five key ingredients. Bursting with fresh lemon juice and zest, it’s perfectly sweetened and lightly dusted with powdered sugar for an irresistible treat that serves eight.
Ingredients
Scale
Wet Ingredients
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For Serving
- Powdered sugar for dusting
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the proper temperature while you prepare the batter.
- Cream butter and sugar: In a large bowl, beat together the sugar and softened butter until the mixture becomes light and fluffy, creating a smooth base for the cake.
- Add eggs and lemon: Incorporate the eggs one at a time along with the fresh lemon juice and lemon zest. Mix until all ingredients are fully combined and the batter is smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and preserving a tender crumb.
- Prepare baking dish: Grease a baking dish thoroughly to prevent sticking, then pour the batter evenly into it.
- Bake the cake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center — when it comes out clean, the cake is ready.
- Cool and serve: Allow the cake to cool in the pan before dusting generously with powdered sugar. Slice into servings for a bright, lemony treat.
Notes
- Use freshly squeezed lemon juice and zest for the best flavor.
- Do not overmix the batter after adding the flour to keep the cake tender.
- Make sure to grease the baking dish well to prevent sticking.
- If preferred, you can substitute part of the all-purpose flour with whole wheat flour for a nuttier taste, but texture might change slightly.
- Store leftovers in an airtight container at room temperature for up to 3 days.
