The soft lemon cake is a perfect dessert for breakfast and snacks, also a great alternative to the classic sponge cake for creating delicious filled cakes. An easy and simple dessert that smells good and like grandma’s recipe, always loved by both adults and children! The lemon cake, as I mentioned above, is also perfect for filling, for example with classic pastry cream and fruit becomes a great summer cake! But now enough chatting and run 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 inexpensive
- 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 2/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 lemon (with edible peel, all juice and zest)
- 3 tbsps butter
- 1 packet baking powder
- as needed powdered sugar (to use before serving)
- A few leaves mint (fresh for decoration)
- as needed butter
- as needed all-purpose flour
Useful Tools
- Food 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 let it melt; once melted, let it cool slightly and continue with the recipe.
In a bowl, pour the eggs and sugar and beat with a spoon for a few minutes.
Grate the zest of one lemon (small-toothed grater) and then squeeze its juice, add zest and juice to the bowl with the eggs and stir for just 1 minute with a spoon.
Now pour the melted (now cool) butter into the bowl and blend it with the rest of the ingredients.
Add flour and baking powder and mix with the spoon until obtaining a moderately dense, smooth, and lump-free mixture.
Grease and flour a 9.5-inch aluminum pan well, pour the mixture into the mold using a spatula, and then level the surface with the spatula.
Preheat the oven (static electric) to 392°F and once hot, bake, cooking for 35 minutes, performing 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, dust with powdered sugar and decorate with lemon slices and mint leaves, then enjoy its full flavor!
