Sunshine Lemon Zest Cake

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 12
★★★★★
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Brighten your day with this Sunshine Lemon Zest Cake! It's a burst of citrusy joy that's perfect for any occasion, especially during those sun-filled spring and summer months. The refreshing lemon flavor and moist texture make it a standout dessert.

Ingredients for Sunshine Lemon Zest Cake

Butter: Provides richness and helps create a tender crumb. Make sure it's softened before creaming with sugar.
Sugar: Sweetens the cake and helps it brown.
Eggs: Bind the ingredients together while adding moisture and richness.
Lemon zest and lemon juice: The stars of the show, these add bright, tangy flavor throughout the cake.
Flour: The base structure of the cake; all-purpose is perfect here.
Baking powder: Gives the cake its rise, ensuring a light and fluffy texture.
Salt: Enhances the flavors and balances the sweetness.
Milk: Adds moisture and helps blend the ingredients smoothly.
Vanilla extract: Offers a subtle warmth that complements the lemon.
Sour cream: Keeps the cake moist and tender with a slight tang.
For the glaze, lemon juice, powdered sugar, and lemon zest create a sweet, tangy topping that sets beautifully on the cake.

Tips & Tricks

  • Use freshly squeezed lemon juice for the best flavor; bottled juice just won't cut it.
  • Zest the lemons before juicing to make your life easier.
  • If your glaze is too thick, add a bit more lemon juice to reach the desired consistency.
  • Room temperature ingredients blend more evenly, helping to achieve that perfect cake texture.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing touch, serve it with a side of fresh berries. If you're feeling fancy, a sprig of mint makes for a lovely garnish.

Frequently Asked Questions

Can I use salted butter?
Yes, but you might want to reduce the added salt in the recipe to balance it out.
Can I make this cake ahead of time?
Definitely! It keeps well for a couple of days. Just store it in an airtight container at room temperature.
Is there a substitute for sour cream?
Plain Greek yogurt works great as a substitute for sour cream in this recipe.

Sunshine Lemon Zest Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and give your 9x13 inch baking dish a good greasing. This will prevent sticking and make sure your cake comes out in one piece later on. In a large mixing bowl, cream the softened butter and sugar together until the mixture turns light and fluffy. This usually takes a few minutes of mixing, but it’s key for the cake’s texture.

Next, beat in the eggs one at a time. This helps them integrate better into the butter and sugar mixture. After the eggs, add in the lemon zest and lemon juice. You’ll start to get a sense of that fresh lemon aroma filling your kitchen, which is always a good sign.

In another bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly so your cake rises well. Begin adding the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture to help keep the batter smooth and lump-free.

Once everything is combined, stir in the vanilla extract and sour cream. These add flavor and moisture, ensuring your cake stays tender. Pour the batter into your prepared baking dish and smooth out the top with a spatula.

Pop the cake into the oven and bake for 35-40 minutes. Keep an eye on it around the 35-minute mark. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool in the pan on a wire rack for about 10 minutes.

While the cake is cooling, whisk together the glaze ingredients: lemon juice, powdered sugar, and lemon zest. Drizzle this over the warm cake. The heat from the cake will help the glaze soak in a bit, adding even more lemony flavor. Let the glaze set before serving.

Why You'll Love This Recipe

  • A delightful balance of tangy lemon and sweet cake.
  • Easy to make with simple, everyday ingredients.
  • Perfect for gatherings, offering a refreshing twist on classic cake.
  • The glaze adds an extra layer of lemony goodness.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup lemon juice
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1/2 cup sour cream
For glaze: 1/4 cup lemon juice
2 cups powdered sugar
1 tablespoon lemon zest

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by lemon zest and lemon juice.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture.
6. Stir in the vanilla extract and sour cream until just combined.
7. Pour the batter into the prepared baking dish and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan on a wire rack for 10 minutes.
10. For the glaze, whisk together lemon juice, powdered sugar, and lemon zest until smooth.
11. Drizzle the glaze over the warm cake and let it set before serving.

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