Rich Lemon Cake Recipe 🍋
Description: This delightful lemon cake is a crowd-pleaser, perfect for any occasion. Its rich, lemony flavor is sure to impress, and it’s so good that it rarely makes it to the freezer in our house! Whether you’re hosting a potluck, need a quick weeknight dessert, or just craving something sweet, this cake is the answer.
- Category: Dessert
- Keywords: Fruit, Kid Friendly, Kosher, Potluck, Weeknight, Oven, < 4 Hours
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Servings: 10
- Calories: 615.5 per serving
- Rating: ⭐⭐⭐⭐⭐ (Based on 33 reviews)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Butter |
| 1 1/4 | Sugar |
| 3 | Eggs |
| 1 | Lemon, zest of |
| 2 | Baking powder |
| 1 | Milk |
| 1 | Flour |
| 3 | Lemon juice |
| 3/4 | Powdered sugar |
Instructions:
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Preheat Oven: Preheat the oven to 325°F (165°C). Grease and flour a 9-inch tube pan or Bundt cake pan, ensuring it’s well prepared for baking.
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Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, creating a creamy base for the cake.
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Incorporate Eggs: Add the eggs to the mixture one at a time, beating well after each addition until fully incorporated.
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Add Flavorings: Mix in the lemon zest, baking powder, and almond extract, infusing the batter with delightful citrus notes.
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Alternate Wet and Dry Ingredients: Gradually add the milk and flour to the batter, alternating between the two and ensuring thorough mixing after each addition. Start and end with the milk for the best consistency.
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Pour Batter: Pour the batter into the prepared pan, spreading it evenly to ensure uniform baking.
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Bake: Place the pan in the preheated oven and bake for approximately 1 hour, or until the cake is golden brown and starts to pull away slightly from the sides of the pan.
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Prepare Glaze: While the cake is baking, prepare the glaze by mixing together the lemon juice and powdered sugar until smooth. Set aside for later use.
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Poke Holes: Once baked, remove the cake from the oven and poke small holes into the top using a skewer or cake tester.
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Glaze Cake: Pour about 3/4 of the prepared glaze over the warm cake, allowing it to seep into the holes and infuse the cake with tangy sweetness.
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Cool: Allow the cake to cool completely in the pan, letting the flavors meld and the glaze to set.
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Remove and Garnish: Once cooled, carefully remove the cake from the pan and invert it onto a serving plate. If freezing, place it on waxed paper.
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Finish Glazing: Pour the remaining glaze over the unglazed part of the cake, ensuring every bite is bursting with lemony goodness.
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Set and Store: Let the cake sit at room temperature until the glaze is completely set. Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer-proof container for up to 3 months.
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Serve: Serve the cake at room temperature or chilled, depending on your preference. It’s delicious either way!
Thawing Directions:
To thaw the frozen cake, simply leave it overnight at room temperature, allowing it to gradually come back to its perfect, moist texture.
This Rich Lemon Cake is a guaranteed hit wherever you take it, whether to a potluck, a family gathering, or just as a sweet treat for yourself. Enjoy every bite of its moist, lemony goodness! 🍰🍋
