When you’re craving something moist and tangy, this lemon cake is one of the best choices out there. With the refreshing flavor of lemon juice and zest, it’s light and airy in texture and makes your whole day feel a bit brighter.
I enjoy this more like a sweet bread for breakfast or lunch rather than a traditional dessert cake.
It’s light, casual, and goes perfectly with coffee or tea — and it also makes a thoughtful little gift. It’s simple to make but full of flavor.
Ingredients
- 350g cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- A little butter or oil (for greasing the pan)
- 170g sugar
- 2 eggs
- 35g vegetable oil
- Zest of 1 lemon
- 1 tbsp lemon juice
- 140ml milk (can be substituted with plant-based milk)
Optional Glaze
- 100g powdered sugar
- 1.5–2 tsp lemon juice (adjust to taste)
Instructions
- Preheat the oven to 180°C and grease a pound cake pan with butter or oil.
- In a bowl, combine the flour, baking powder, salt, and sugar.
- In a separate bowl, mix together the eggs, oil, milk, lemon juice, and lemon zest.
- Gradually add the wet ingredients into the dry ingredients in two parts, stirring until the batter is smooth and lump-free.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 35–45 minutes, or until the cake is nicely golden and a toothpick inserted into the center comes out clean.
- While waiting for the sweetbread, mix powdered sugar with lemon juice. Adjust the amount of lemon juice to suit your taste.
- Let the cake cool completely before drizzling with glaze.
 |
 |
Tips
– When zesting the lemon, only use the yellow part to avoid any bitterness.
– Make sure the cake is completely cooled before glazing to prevent it from sliding off.
Guten Appetit!