Not too sour and light as a feather. The simplest lemon cake

Easy lemon cake

Baking a quick lemon cake is easy. It's worth inviting the whole family, even the little ones, to make it. The recipe requires only six ingredients that you probably already have in your kitchen – flour, sugar, butter, eggs, lemon, and baking powder. Combining them creates a truly delicious cake.

Quick lemon cake

This easy lemon cake is also very quick to prepare. Simply melt the butter, mix the ingredients together, and then combine everything into a smooth, uniform batter. Finally, simply pour the mixture into a greased, specially shaped baking tin and bake.

Simple lemon cake - recipe

The recipe for a simple lemon cake doesn't end with baking, however. This dessert is simple and delicate in flavor, so it's worth enhancing it with some extra toppings. A frosting with a touch of zest, or fruit zest, works wonders. This cake is perfect for Easter—and beyond.

A cake tin with a diameter of approximately 23 cm.

How to make icing for lemon cake?

You can decorate a delicious pound cake with more than just chocolate icing or powdered sugar. Various types of icings work well for lemon cake. These will prolong the freshness of the pound cake by adding moisture. How do you make icing for a lemon pound cake? Below, you'll find popular options:

White icing – simple and delicate, made with just water and powdered sugar. It perfectly balances the tart, citrus flavor while enhancing the cake's aroma.

Lemon icing - if you like lemon flavor, enhance it by adding lemon icing to the cake. Just add a little powdered sugar to the lemon juice,

Orange Frosting - To complement the cake's flavor, prepare a frosting using other fruits. Simply combine powdered sugar with freshly squeezed orange juice. It smells amazing and tastes just as good.

Vanilla Frosting - A sweeter frosting option is a vanilla-based frosting. Mix water, lemon juice, and powdered sugar, then add a few drops of vanilla extract.

What to do with leftover lemon cake?

Got a few lemon cakes leftover and don't know what to do with them? Don't throw them away. They'll be perfect for making delicious desserts in bowls. Crumble the cake into a bowl, top with plain or vanilla yogurt or mascarpone cream, top with more cake pieces, and top with raspberries or other fruit. This light dessert will be ready in no time.

Nothing stops you from making lemon cake pops out of them. Crumble the cake, mix with mascarpone cheese, shape into small balls, let cool, and stick them on sticks or straws. Then, dip them in melted white chocolate and sprinkle with colorful sprinkles.

You can also make French toast for breakfast. Dip slices of babka in a mixture of egg, milk, and vanilla sugar. Fry in butter in a hot pan and serve with powdered sugar (or honey) and fruit.

Recipe comments

Ingredients

250 g wheat flour,

200g sugar,

200 g butter,

4 eggs (at room temperature),

lemon,

teaspoon of baking powder.

Prepare a lemon cake tin with a chimney, approximately 23 cm in diameter - grease the inside and sprinkle with breadcrumbs.

Melt the butter in a double boiler and let it cool. Sift the flour through a sieve and mix with the baking powder. In a separate bowl, beat the egg yolks and sugar until white and fluffy.

Add the butter to the egg yolks, along with half the lemon juice and grated lemon zest (set aside a few pinches for garnish). Blend until smooth.

Beat the egg whites until stiff peaks form and fold them into the egg yolk mixture with a spoon (or on low speed with a mixer). Fold in the flour and baking powder and gently fold until combined. Pour the batter into a baking tin and bake in an oven preheated to 170°C (top and bottom heat).

Bake the lemon cake for about 45-50 minutes (or until a skewer inserted into the cake comes out clean). Once baked, let it cool slightly. Make a glaze with the remaining lemon juice and about 150g of powdered sugar (add this to the juice until you reach the desired consistency). Drizzle the cake with the glaze and sprinkle with a few pinches of grated lemon zest.