Lemon Cake recipe to help ensure it turns out perfectly fluffy and flavorful:
Lemon Cake
Ingredients
- 3/4 cup sunflower oil
- 1 cup milk
- 4 large eggs
- 300g (about 1 1/2 cups) granulated sugar
- 300g (about 2 1/2 cups) all-purpose flour
- Zest of 1 lemon (finely grated)
- 2 sachets of baking powder (equivalent to about 2 tablespoons)
Instructions
1. Prepare the Batter:
- In a large mixing bowl, beat the eggs with the sugar using a whisk or electric mixer until the mixture becomes light and fluffy (about 3-5 minutes).
- Add the grated lemon zest, milk, and sunflower oil, and mix until well incorporated.
- Gradually sift the flour into the mixture, along with the baking powder, folding gently with a spatula or mixing at a low speed until just combined. Avoid over-mixing to keep the cake light and tender.
2. Preheat and Bake:
- Preheat your oven to 180°C (350°F).
- Grease a cake pan (about 9 inches) with a bit of oil or line it with parchment paper.
- Pour the batter evenly into the prepared pan, smoothing the top.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean. Start checking around the 35-minute mark to avoid over-baking.
3. Cool and Serve:
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar for a beautiful finish.
Tips:
- For Extra Lemon Flavor: Add a tablespoon of lemon juice to the batter for an extra burst of lemony taste.
- Serving Suggestion: Pair with fresh berries or a dollop of whipped cream.
Prep Time: 15 minutes
Baking Time: 40 minutes
Total Time: 55 minutes
Servings: About 10-12 slices
Enjoy your light and zesty Lemon Cake, perfect for a sunny day treat or afternoon tea!