When you're in the mood for something citrusy and sweet, lemon cake can be a perfect choice. You might appreciate how each recipe offers a distinct flavor profile, from the moist richness of a pound cake to the invigorating twist of a lemon blueberry bundt. Imagine serving a stunning lemon layer cake at your next gathering or enjoying a vegan version that doesn't compromise on taste. Curious about which recipes truly stand out? You'll want to investigate these five options that enhance lemon cake to a new level.
Classic Lemon Drizzle Cake
Classic Lemon Drizzle Cake is a delightful treat that combines the zesty flavor of fresh lemons with a moist and tender crumb. This cake is perfect for afternoon tea or as a light dessert, and the invigorating lemon glaze poured over the top adds a sweet and tangy finish that makes each slice irresistible.
With simple ingredients and straightforward steps, you can easily whip up this classic dessert that will impress family and friends alike.
Ingredients:
- 225g unsalted butter, softened
- 225g granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 225g all-purpose flour
- 1 ½ teaspoons baking powder
- A pinch of salt
- 4 tablespoons milk
- Juice of 2 lemons
- 150g icing sugar
Instructions:
Preheat your oven to 180°C (350°F) and grease a loaf tin.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually beat in the eggs, one at a time, and add the lemon zest.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
Pour the batter into the prepared loaf tin and smooth the top. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, mix the lemon juice and icing sugar to create the drizzle. Once the cake is done, allow it to cool for 10 minutes in the tin before transferring it to a wire rack, and while it's still warm, poke holes in the top and pour over the lemon drizzle.
Extra Tips:
For an even more intense lemon flavor, consider adding a bit of lemon extract to the batter or using a combination of both lemon zest and juice in the drizzle.
To keep your cake moist, wrap it in cling film once it has completely cooled. You can also experiment by adding poppy seeds for an interesting texture or serving it with a dollop of whipped cream or crème fraîche.
Enjoy your baking!
Moist Lemon Pound Cake
Moist Lemon Pound Cake is a delightful dessert that combines the tangy zest of fresh lemons with the rich, buttery texture of a classic pound cake. This cake is perfect for any occasion, whether you're enjoying a quiet afternoon tea or celebrating a special event.
The addition of sour cream guarantees that the cake remains wonderfully moist, while the lemon glaze adds a revitalizing finish. Follow this easy recipe to create a deliciously moist lemon pound cake that will have everyone asking for seconds.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and vanilla extract, mixing until just combined.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Extra Tips:
For an extra burst of lemon flavor, consider adding a lemon glaze made from powdered sugar and lemon juice on top of the cooled cake.
To guarantee your pound cake is perfectly moist, avoid overmixing the batter after adding the flour. You can also experiment with adding poppy seeds for a delightful texture or using a combination of lemon and orange zest for a citrus twist.
Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. Enjoy your baking!
Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake is a delightful dessert that perfectly balances the bright, tangy flavor of lemon with the sweet juiciness of fresh blueberries. This moist and fluffy cake is ideal for any occasion, whether it's a family gathering, a weekend brunch, or simply a sweet treat to enjoy with your afternoon tea.
The bundt shape not only makes for an impressive presentation but also allows for even baking and easy slicing. With a zesty glaze drizzled over the top, this cake is sure to be a crowd-pleaser!
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (or frozen, if not in season)
- Powdered sugar for dusting (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Gently fold in the blueberries.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Extra Tips:
For the best results, make sure the ingredients are at room temperature before mixing. Be gentle when folding in the blueberries to prevent them from breaking and turning the batter blue.
If using frozen blueberries, don't thaw them before adding; this helps them retain their shape during baking. To improve the lemon flavor, consider adding a lemon glaze made from powdered sugar and lemon juice drizzled over the cooled cake.
Finally, you can dust the top with powdered sugar for an elegant finish just before serving. Enjoy your delicious Lemon Blueberry Bundt Cake!
Lemon Layer Cake With Cream Cheese Frosting
Lemon Layer Cake with Cream Cheese Frosting is a delightful dessert that perfectly balances the bright, zesty flavor of lemon with the rich creaminess of cream cheese. This cake is ideal for birthdays, celebrations, or simply to enjoy with a cup of tea. The layers of moist lemon cake are complemented by a tangy cream cheese frosting, creating a revitalizing treat that everyone will love.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 ½ cups cream cheese, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- Additional lemon zest for garnish (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. In a medium bowl, sift together the flour, baking powder, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, buttermilk, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the cream cheese until smooth, then gradually add the powdered sugar and lemon juice until well combined. Once the cakes are fully cooled, spread a layer of cream cheese frosting between each layer and on top of the cake. Garnish with additional lemon zest if desired.
Extra Tips:
For a more intense lemon flavor, you can add a bit of lemon extract to the cake batter and frosting.
Verify all your ingredients are at room temperature for the best mixing results. If you want to make the cake ahead of time, you can freeze the layers individually wrapped in plastic wrap and thaw them before frosting.
This cake pairs beautifully with fresh berries or a light lemon glaze for an extra twist!
Vegan Lemon Cake Recipe
If you're looking for a delightful and zesty dessert that aligns with a vegan lifestyle, this Vegan Lemon Cake is the perfect choice. Bursting with invigorating lemon flavor, this cake is moist, fluffy, and incredibly easy to make. It's ideal for any occasion, whether it's a birthday celebration, a casual get-together, or simply a treat for yourself.
With simple ingredients and straightforward instructions, this cake will become a favorite in your recipe collection.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil or melted coconut oil
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the almond milk, vegetable oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to over-mix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in 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.
Extra Tips:
For an even more vibrant flavor, consider adding a lemon glaze on top made from powdered sugar and lemon juice.
You can also substitute other plant-based milk if you prefer, but almond milk provides a nice flavor and texture.
If you want to add a bit of texture, fold in some poppy seeds or shredded coconut into the batter before baking.
Verify that all ingredients are at room temperature for the best results, and don't forget to zest your lemon before juicing to maximize the citrus aroma!