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