The soft lemon cake is a perfect dessert for breakfasts and snacks, also an excellent alternative to the classic sponge cake to create delicious filled cakes. An easy and simple cake that smells good and like grandma’s recipe, always pleasing to both adults and children! The lemon cake, as mentioned above, is also perfect for filling, for example with classic custard and fruit makes a great summer cake! But now, enough talk and head to the kitchen to try this amazing dessert!
And if you love lemon, then you can’t miss these recipes:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Soft Lemon Cake
- 2 eggs (XL size)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 lemon (with edible peel, all the juice and zest)
- 3 tbsps butter
- 1 packet baking powder
- to taste powdered sugar (to use before serving)
- A few leaves mint (fresh for decoration)
- to taste butter
- to taste all-purpose flour
Useful Tools
- Kitchen Scale
- Bowl
- 1 Spoon
- Grater
- Spatula
- Cake Pan
- Saucepan
- Knife
Preparation of the Soft and Delicious Lemon Cake
Start by putting the butter in a saucepan and melting it. Once melted, let it cool slightly and then proceed with the recipe.
In a bowl, pour the eggs and sugar and beat with a spoon for a few minutes.
Grate the zest of a lemon (using a small-tooth grater) and then squeeze its juice, add the zest and juice to the bowl with the eggs, mix for just 1 minute with a spoon.
Now pour the melted (now cold) butter into the bowl and mix it with the rest of the ingredients.
Add flour and baking powder and mix with the spoon until obtaining a medium-thick, smooth, and lump-free batter.
Grease and flour an aluminum mold with a 9.5-inch diameter, then pour the batter into the mold with the help of a spatula, and level the surface with the spatula.
Preheat the oven (static electric) to 392°F, and once hot, bake, cooking for 35 minutes, doing the toothpick test at 30 minutes (not all ovens are the same). The lemon cake is cooked when the toothpick comes out dry and the surface is golden (30/35 minutes).
Once the lemon cake is cooked, turn off the oven and let it cool in the open oven before removing it from the mold.
Before serving, sprinkle powdered sugar on top and decorate with lemon slices and mint leaves, then enjoy it in all its goodness!
