Are you in the mood for something tangy and sweet? Look no further than this refreshing lemon cake recipe! With only three eggs, it’s an easy and simple dessert that’s sure to impress. Let’s get started!
Ingredients:
- 1 and 1/2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter, softened
- 3 large eggs
- 1/2 cup of milk
- 1/4 cup of freshly squeezed lemon juice
- 1 tablespoon of lemon zest
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy using a hand mixer or stand mixer.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Gradually add in the dry ingredients, alternating with the milk, and mix until just combined.
- Stir in the lemon juice and zest until evenly mixed.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 255
Fat: 11g
Saturated Fat: 6.5g
Cholesterol: 85mg
Sodium: 216mg
Carbohydrates: 36g
Sugar: 22g
Protein: 4g
Cooking Time:
Preparation Time: 15 minutes
Baking Time: 30-35 minutes
Total Time: 50-55 minutes
Equipment:
- 8-inch cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Spatula
- Measuring cups and spoons
- Toothpick
- Wire rack
Serving Suggestions:
This lemon cake goes perfectly with a cup of tea or coffee. Dust the top with powdered sugar or serve with whipped cream and fresh berries for an extra touch of sweetness.
Variations:
To switch things up, try adding poppy seeds or blueberries to the batter for a different flavor and texture. You can also make a glaze with powdered sugar and lemon juice to drizzle on top.
Substitutions:
If you’re out of lemons, you can use other citrus fruits like limes or oranges. You can also substitute the all-purpose flour with cake flour for a lighter texture.
Storage:
Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.
Tips:
- Make sure all ingredients are at room temperature before starting.
- Don’t overmix the batter or the cake will be tough and dry.
- Zest the lemons before juicing them.
- Use fresh lemon juice for the best flavor.
Notes:
This lemon cake recipe can easily be doubled to make a larger cake or two smaller cakes. Adjust the baking time accordingly.
Frequently Asked Questions:
- Can I use salted butter instead of unsalted butter?
- Yes, you can. Just omit the salt in the recipe.
- Can I use a different type of flour?
- Yes, you can use cake flour or pastry flour for a lighter texture.
- Can I make this recipe without eggs?
- You can try using an egg substitute, but the texture and flavor may be different.
Final Thoughts:
This lemon cake with only three eggs is a simple and delicious dessert that’s perfect for any occasion. With its tangy and sweet flavor, it’s sure to be a hit with everyone who tries it. So why not give it a go and see for yourself?