Want to prepare a simple snack for your friends that doesn't take much work? This lemon cake mixed with the delicious cinnamon flavor is so tasty that your friends will want to savor until the last crumb! Serve with tea or coffee!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Lemon juice - Aromatize and gives a fresh taste to the cake.
- All-purpose flour - Give consistency and is the base of the dough.
- Unsalted butter - Makes the cake soft and tastier.
- Granulated sugar - Sweetness and flavor.
- Eggs - Provides structure and moisture and help the cake rise.
- Cinnamon powder - Aromatize and adds flavor.
- Lemon zest - Adds a very nice fresh flavor.
- Baking powder - Help the cake rise.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE LEMON CINNAMON CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine or butter and dust with flour.
Step 2: Beat for 2 minutes the sugar and the melted butter. Add the eggs and the lemon zest and mix until it's nicely incorporated. Pour the lemon juice and beat for about 1 minute. Add the flour, cinnamon powder and the baking powder and beat until obtain a homogeneous and creamy mixture.
Step 3: Pour the mixture into the prepared pan and bake for 30 minutes.
Step 4: Turn off the oven and unmold the cake onto a plate. Let cool to room temperature and serve.
TIPS FOR LEMON CINNAMON 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:
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Lemon cinnamon cake
Want to prepare a simple snack for your friends that doesn't take much work? This lemon cake mixed with the delicious cinnamon flavor is so tasty that your friends will want to savor until the last crumb! Serve with tea or coffee!
4.13 from 16 reviews
- 100 ml (1/2 cup) lemon juice
- 200 grams (1 1/2 cups) all-purpose flour
- 125 grams (1/2 cup) melted unsalted butter
- 150 grams (2/3 cup) granulated sugar
- 3 medium eggs
- 1/2 tablespoon cinnamon powder
- Zest of one lemon
- 1 teaspoon baking powder
- 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 or butter and dust with flour.
- In an electric mixer, beat on medium speed for 2 minutes the sugar and the melted butter. Add the eggs and the lemon zest and mix until it's nicely incorporated. Pour the lemon juice and beat for about 1 minute. Add the flour, cinnamon powder and the baking powder and beat until obtain a homogeneous and creamy 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).
- Turn off the oven and unmold the cake onto a plate. Let cool to room temperature and serve.
