Lemon Cake is one of those timeless treats that never fails to bring smiles. This recipe creates a wonderfully light cake with just the right amount of citrus kick. I’ve been baking this cake for years, and it’s become my go-to recipe when I want something reliable yet special. The fresh lime rind adds an extra layer of citrus that works magic with the lemon essence.
About the Recipe
This recipe strikes the perfect balance between simplicity and sophistication. The cake is incredibly tender, thanks to the careful mixing method and quality ingredients. What makes it special is the combination of lemon essence and fresh lime rind, creating a depth of flavor you won’t find in store-bought cakes. It’s fancy enough for special occasions but simple enough for everyday baking.
Why You’ll Love This Recipe
You’ll love how straightforward this recipe is – no fancy techniques or special equipment needed. The cake turns out perfectly moist every time, and the icing is smooth and delicious. The aroma while it’s baking is merely wonderful. Best of all, you can make it start to finish in about an hour. The ingredients are common pantry items, and the steps are clear and manageable.
Lemon Cake
Cooking Tips
– Room temperature ingredients work best, especially eggs and butter
– Don’t skip the triple sifting – it makes the cake extra light
– Beat the butter and sugar really well – this creates tiny air pockets for a fluffy cake
– Check the cake at 25 minutes – ovens can vary
– Let the cake cool completely before icing
Serving and Storing Suggestions
Serves 8-10 people. Prep time: 20 minutes. Baking time: 30 minutes.
Store in an airtight container at room temperature for up to 3 days. The cake can be frozen without icing for up to 2 months.
Similar Recipes
- Orange Vanilla Cake
- Lime and Coconut Cake
- Classic Victoria Sponge
Nutrient Benefits
While this is a treat, it does offer some nutritional value. Eggs provide protein and essential vitamins, while citrus fruits add vitamin C. The milk adds calcium and protein. Using real butter provides fat-soluble vitamins and natural flavor.
Lemon Cake
Ingredients
- 1/4 kg Flour
- 100 gms Butter or margarine
- 1/4 kg Sugar
- 2/3 cup Milk
- 2 Eggs
- 1 tsp Lemon essence
- Rind of 1 lime
- Baking powder (2 slightly rounded tsps)
For the Icing
- 110 gms Butter or margarine
- 300 gms Icing sugar
- Lemon essence (a few drops)
Instructions
- Sift baking powder and flour 3 times.
- Beat butter till soft, add sugar gradually and beat till light and fluffy.
- Now add the two eggs, one at a time, beating well after each addition.
- Now put in the grated lime rind and also the lemon essence.
- Fold in flour and milk alternately always beginning with flour and ending with flour.
- Add a drop of egg yellow colouring to give a golden colour.
- Pour into a greased square baking tin, and bake in a moderate oven for about half an hour.
- Test with a skewer. If the skewer comes out clean, the cake is cooked.
- Cool on a wire tray and place cake on a serving board.
- Cream the butter or margarine and gradually start adding the icing sugar.
- The icing sugar should be sieved twice to be free of lump.
- Add 1 tsp of milk if necessary.
- Colour a light green.
- Add lemon essence.
- Spread icing on top of cake, and smooth with palette knife.
Sign up for our newsletter
Frequently Asked Questions
Can I use bottled lemon juice instead of lemon essence?
Fresh lemon juice can make the cake too acidic. Stick with lemon essence for the best results. If you must substitute, use 2 tablespoons of lemon juice and reduce the milk slightly.
Why do I need to sift the flour three times?
Many sifting removes lumps and adds air to the flour, resulting in a lighter, fluffier cake texture. Don’t skip this step – it makes a real difference.
Can I make this cake ahead of time?
Yes. The unfrosted cake keeps well for 2-3 days in an airtight container. Ice it the day you plan to serve for the freshest taste.
