Lemon Cake Recipe (With Lemon Drizzle) – Dassana’s Veg Recipes

This Lemon Cake is mushy, moist and filled with lemon taste. I make it with butter, milk, condensed milk, and entire wheat flour, so the feel comes near a easy Lemon Pound Cake. The lemon drizzle on prime brings a shiny tang and retains the cake tender. If you take pleasure in Lemon Drizzle Cake, that is a straightforward selfmade model utilizing on a regular basis substances.

Why This Lemon Cake Recipe Works

This lemon cake recipe is my selfmade model of a easy lemon pound cake. It has a mushy, wealthy crumb from butter and condensed milk, and a clear lemon taste from contemporary zest and lemon juice.

I make it once I need a straightforward tea-time cake with a shiny citrus style. The recipe is customized from my Pound Cake Recipe which has a moist and wealthy texture.

As a pastry chef, I like retaining citrus muffins easy. Fresh zest provides many of the taste, and the lemon juice balances the sweetness with out making the cake sharp.

This model makes use of easy pantry substances and provides you a pleasant lemon loaf that slices nicely and stays mushy after cooling.

You don’t want something sophisticated for this. Whole wheat flour or all-purpose flour, butter, milk, sugar and contemporary lemons are sufficient.

The batter comes collectively rapidly in a single bowl, and the lemon drizzle provides a mild tang on prime. It provides the cake a contemporary elevate and retains the floor moist.

Most of the flavour comes from the zest, so use good lemons and grate solely the yellow half. The white pith beneath could make the cake bitter.

I often zest 2 to three giant lemons and extract about ¼ cup juice, which is sufficient to taste the entire loaf.

You can preserve this cake easy or modify the sweetness and glaze to your liking.  Use entire wheat flour for a homestyle crumb or maida for a lighter texture.

The glaze might be skinny or thick relying on how a lot lemon juice you add. The lemon cake stays mushy and cuts cleanly as soon as cooled, which makes it good for tea-time or a easy dessert.

More Fruit Based Cakes To Try

How to Make Lemon Cake

Making this lemon cake is straightforward. Begin with the flour combination, mix the moist substances individually, after which convey every part collectively for a clean batter.

Sift Dry Ingredients

1. Sift 1½ cups or (180 grams) entire wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda and 1 pinch salt (non-obligatory) right into a bowl.

Sifting helps the cake rise evenly and removes lumps within the flour.

2. Set the sifted dry combination apart. Meanwhile preheat your oven at 180 levels C (356 levels F) for 20 minutes.

Prep Lemons

3. Wash the lemons and pat them dry. Zest 2 to three giant lemons to get about 1 tablespoon zest for the cake and 1 teaspoon of it for the sugar glaze.

Tip: Make positive you grate solely the yellow a part of the peel and ideally use a microplane or a effective grater.

4. Extract ¼ cup contemporary lemon juice for the cake and 1 tablespoon of the juice for the sugar glaze icing. Keep each the lemon juice and zest apart.

Tip: To juice the lemons, ideally use a lemon press.

5. Grease a daily loaf pan with softened butter or line it with parchment.

Melt Butter & Make Liquid Mixture

6. Melt 100 grams butter gently on a low warmth. Just soften it, don’t warmth it until scorching.

7. Stir so it stays clean and even in temperature. Remove the pan from warmth and place it in your kitchen countertop.

8. Add ½ cup + 2 tablespoons sweetened condensed milk, ½ cup entire milk, ½ cup sugar (100 grams) and 1 teaspoon vanilla extract to the melted butter.

9. Mix totally with a spatula or wood spoon for 4 to five minutes until the combination appears to be like clean and mixed evenly. The sugar should even be completely dissolved.

Note: If the butter begins solidifying, heat the pan on very low warmth for a number of seconds till the butter melts once more.

Make Batter

10. Pour the moist combination to the sifted dry substances within the bowl. Add 1 tablespoon lemon zest.

11. Add ¼ cup contemporary lemon juice.

12. Fold gently to a medium-thick batter. Do not over-mix.

Note: Form a medium-thick batter. But relying on the standard and texture of flour, you possibly can go for a batter with a medium consistency. If the batter appears to be like very thick, add in a number of tablespoons of milk.

Bake Lemon Cake

13. Pour the batter into the ready loaf pan and stage the highest.

Place the loaf pan with the cake batter within the oven. Bake at 180°C for 40 to 50 minutes or till a skewer comes out clear or with a number of crumbs on it.

Tip: If the highest browns too rapidly, cowl with parchment and proceed baking.

14. Remove the pan from the oven can verify the cake with a skewer. There ought to be no sticky batter on the skewer.

If you discover any batter clinging on the skewer, place the loaf tin or pan again within the oven and bake for some extra minutes.

15. Once the lemon cake is nicely baked, place the loaf pan on a wired rack to chill. Let the cake cool fully earlier than you begun icing it.

Make Lemon Glaze Icing

16. In a mixing bowl, take ½ cup confectioners sugar (50 grams), 1 tablespoon lemon juice and 1 teaspoon lemon zest.

Note: Powdered sugar, confectioners’ sugar, and icing sugar are the identical ingredient, so you should use any of them.

17. Mix totally with a wired whisk to get a clean glaze with none lumps. For a thinner glaze, add 1 extra tablespoon lemon juice or somewhat water.

Make Lemon Drizzle Cake

18. Once the cake is cooled, take away it from the loaf pan and place it on the wire rack.  Keep a tray under the wire rack.

19. Drizzle the lemon glaze on the loaf throughout. Gently unfold it with an offset spatula or a spoon on the highest and the edges of the loaf.

20. Allow the glaze icing to set and thicken, for about 30 to 40 minutes.

21. Slice the Lemon Cake and serve. Refrigerate any leftovers in an air-tight container.

Serving Suggestions

This lemon cake is nice by itself, however you possibly can serve it with:

• a light-weight dusting of icing sugar
• a spoon of whipped cream
• a contemporary berry compote
• a cup of tea or espresso

The lemon drizzle provides sufficient sweetness, so that you don’t want additional toppings except you wish to gown it up for company.

Storage

• Keep the lemon pound cake in an hermetic field at room temperature for 1 to 2 days in a cooler local weather.
• In heat climate, refrigerate straightaway. It stays good for a couple of week within the fridge.
• Bring the cake to room temperature earlier than serving for one of the best texture.
• You may freeze slices. Wrap every slice nicely and freeze for as much as one month. Thaw and heat barely earlier than consuming.

Dassana’s Baking Tips

1. Fresh Lemons: Use contemporary lemons for one of the best flavour. Bottled juice doesn’t give the identical aroma and taste.
2. Zesting Lemons: Zest solely the yellow peel. The white layer beneath could make the cake barely bitter.
3. Folding Cake Batter: Don’t overmix the batter. Fold simply till the dry substances are included.
4. Flour Variants: Whole wheat flour makes the crumb a bit denser. If you desire a lighter texture, use all-purpose flour. You may make this cake pastry flour. 
5. Adjusting Consistency: If the batter appears to be like too thick, add a splash of milk.
6. Quick Browning: If the lemon cake browns too quick on prime, loosely cowl it with parchment paper and proceed baking.
7. More Lemon Flavor: For a stronger lemon style, enhance the zest barely or brush heat lemon juice on the cake earlier than glazing. You may even use contemporary limes as an alternative of lemons to make a lime cake.
8. Sugar: While I exploit natural sugar, be at liberty to make use of white granulated sugar or brown sugar. If you favor scale back the sugar for a lesser candy style. 
9. Adding Salt: If utilizing salted butter don’t add salt. 

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