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Amal

A Slice of Sunlight: The Lemon Cake That Tastes Like Home

A soft, golden lemon cake bursting with citrusy brightness and just the right amount of sweetness. Moist, fluffy, and easy to make, it’s the perfect dessert to brighten up any day.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 -10 servings
Course: Dessert
Cuisine: European-inspired
Ingredients Method Notes

Ingredients
  

  • 4 eggs
  • 200 grams 1 cup sugar
  • 6 tablespoons lemon juice from 1 lemon
  • 1 tablespoon lemon zest
  • 200 milliliters 1 cup vegetable oil
  • 200 milliliters 4/5 cup milk
  • 20 grams 4 teaspoons baking powder
  • 300 grams 2 ½ cups all-purpose flour

Method
 

  1. Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round or loaf cake pan.
  2. In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
  3. Stir in the lemon juice and lemon zest until fully combined.
  4. Add the vegetable oil and milk, whisking until smooth.
  5. Sift in the flour and baking powder, then fold into the wet ingredients until no lumps remain.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Serve plain, dusted with powdered sugar, or topped with a simple lemon glaze if desired.

Notes

  • For extra lemon flavor, you can add ½ teaspoon of lemon extract.
  • A light lemon glaze (made with powdered sugar and lemon juice) adds an elegant finish.
  • This cake pairs beautifully with tea or fresh berries.
  • Store leftovers in an airtight container at room temperature for up to 3 days.