Creamy Lemon Cake
Lemon cakes have been enjoyed since ancient times and were popularized in Europe during the Renaissance period.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cup Granulated sugar
- 2 Eggs
- 2 tablespoon Lemon zest
- 2 tablespoon Fresh lemon juice
- 1/2 cup Whole milk
- 1 cup Powdered sugar
- 1 cup Heavy cream
- 1/2 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth and creamy.
- Drizzle the glaze over the cooled cake.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.