Want to make a fluffy and simple cake for lunch? This delicious cake aromatzed with lemon is perfect to serve in a snack with family or friends! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Eggs
- Granulated sugar
- All-purpose flour
- Baking powder
- Lemon juice
- Vanilla extract
- Lemon zest
- Baking soda
- Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE LEMON CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and dust with some flour.
Step 2: In a bowl, mix the flour, granulated sugar, baking powder, baking soda and the salt. Add the eggs, lemon zest, vanilla extract, lemon juice and whisk until obtain a homogeneous mixture.
Step 3: Pour the mixture into the prepared pan and bake about 30 minutes.
Step 4: When the cake is cooked, remove from the oven and unmold onto a plate. Let cool completely and serve.
TIPS FOR LEMON CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
RECIPE VIDEO:
YOU MAY ALSO LIKE
- Lemon and olive oil cake
- Apple, lemon and cinnamon cake
- Soaked lemon cake
- Lime yogurt cake
- Lemon oregano cake
Follow us on FACEBOOK, INSTAGRAM, PINTEREST, YOUTUBE and TWITTER for more tasty recipes!
Lemon cake
Want to make a fluffy and simple cake for lunch? This delicious cake aromatzed with lemon is perfect to serve in a snack with family or friends! Bon appetit!!!
5.00 from 2 reviews
- 4 medium eggs
- 175 grams (3/4 cup) granulated sugar
- 175 grams (1 1/4 cups) all-purpose flour
- 1 teaspoon baking powder
- 125 ml (1/2 cup) lemon juice
- 1 teaspoon vanilla extract
- Zest of two lemons
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with some flour.
- In a bowl, mix the flour, granulated sugar, baking powder, baking soda and the salt. Add the eggs, lemon zest, vanilla extract, lemon juice and whisk until obtain a homogeneous mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).
- When the cake is cooked, remove from the oven and unmold onto a plate. Let cool completely and serve.
