Get ready to bake up a storm with this Zesty Lemon Delight Cake! It's a perfect blend of tangy lemon and sweet glaze that will make any day special. Simple to make yet incredibly flavorful, it's a treat for all lemon lovers out there.
Butter: Provides a rich flavor and soft texture. Creaming it with sugar builds the cake's structure.
Sugar: Granulated sugar adds sweetness and aids in creating a tender crumb.
Eggs: These bind the ingredients together and add moisture to the cake.
Vanilla extract: Enhances the flavor, balancing the citrusy notes.
Lemon zest: Packs a punch of lemon flavor without the acidity.
Flour: The foundation of the cake, giving it structure and body.
Baking powder and baking soda: These leavening agents help the cake rise and become fluffy.
Salt: Just a pinch to enhance all the other flavors.
Milk: Adds moisture and aids in dissolving the ingredients for a smoother batter.
Lemon juice: Provides that tangy kick and keeps the cake fresh and zesty.
Powdered sugar and lemon juice (for glaze): The perfect finish for a sweet and tangy topping.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more sophisticated touch, serve with a side of fresh berries. It also makes a delightful brunch centerpiece alongside a pot of herbal tea.
First things first, preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. This ensures the cake doesn't stick and bakes evenly. In a large bowl, you'll want to cream the butter and sugar together until they're light and fluffy. This step is crucial, so take your time here — it should look pale and feel airy.
Next, add the eggs one at a time. Beat well after each addition to ensure everything's mixed in nicely. Stir in the vanilla extract and lemon zest — these ingredients will really start to bring the aroma to life.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mix to your wet mixture, but do it in parts. Alternate with the milk and lemon juice, starting and ending with the dry mix. This method helps everything incorporate evenly without overmixing.
Pour the batter into the prepared loaf pan and smooth out the top. Pop it in the oven and bake for 50-55 minutes. Keep an eye on it towards the end — you're looking for a toothpick inserted into the center to come out clean.
Once baked, let the cake cool in the pan for a few minutes. Meanwhile, mix the powdered sugar and remaining lemon juice to create a simple glaze. Drizzle this over the cooled cake for that final touch of sweetness and tang. Let it set before slicing and serving.
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