The 5-minute lemon cake is simple, quick, and super soft, a perfect pantry dessert for any time of the day. It’s excellent as a simple cake and special when filled with custard and fruit or jam.
5-minute cakes are ideal when you’re short on time but still crave dessert; the recipes are super easy, no whipping required, just two bowls and a scale. I make them often in all variations, and you’ll find about twenty on the blog. They always seem to be very successful; if you haven’t tried them yet, I recommend the hazelnut and chocolate 5-minute cake or the version with apples and amaretti.
Today I made the lemon cake, a light and aromatic dessert ideal for breakfast and tea-time with a good black tea. Let’s see how to make it…
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 264.77 (Kcal)
- Carbohydrates 41.19 (g) of which sugars 20.76 (g)
- Proteins 5.07 (g)
- Fat 9.79 (g) of which saturated 2.14 (g)of which unsaturated 7.00 (g)
- Fibers 0.66 (g)
- Sodium 16.89 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 packet baking powder
- 3.5 tbsp lemon juice
- 1/2 cup milk
- 5 tbsp peanut oil (or 6 tbsp melted and cooled butter)
- 2 eggs (medium)
- 1 tsp vanilla extract
- 1 tsp lemon zest (natural, grated)
- as needed vanilla powdered sugar (for dusting)
Tools
- 2 Bowls
- 1 Scale
- 1 Pan for 9-inch cakes
- 1 Whisk
Procedure
To flavor the batter, I use an organic lemon. Wash it well, dry it, grate the zest, and squeeze the juice.
In one bowl, sift the flour with the baking powder, add the sugar and mix.
In the other bowl, place the eggs, lemon juice and zest, milk, oil, and vanilla, mixing everything with a whisk to blend the ingredients well.
Grease and flour a 9-inch cake pan and set aside.
Pour the liquid ingredients into the bowl with the dry ingredients, mixing with the whisk to get a smooth batter.
Pour the batter into the pan and bake the cake in a preheated static oven at 350°F for about 30/35 minutes; baking time depends on the oven’s power. Test with a toothpick and, if needed, extend the baking time by a few minutes.
If the surface darkens too much, cover it with a sheet of aluminum foil.
Take the cake out of the oven, let it rest for 10 minutes before removing it from the pan. Place it on a plate and let it cool completely before serving.
The 5-minute lemon cake is ready; dust it with powdered sugar and serve.
Advice
Storage
The 5-minute lemon cake keeps at room temperature for 3/4 days.
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