How do we call one simple batter that transforms into perfect creamy cake? We call it – pure perfection! Or Creamy Lemon Cake. This cake is so delicate, light, not too sweet but sweet enough to satisfy your sweet tooth. It’s delicious and there is something so refreshing about the citrus flavor. It reminds me of summer and Amalfi Coast.
Have you been to the Amalfi Coast? If you haven’t, you must visit it at the first opportunity, I’m sure you won’t be disappointed.
This lemon cake is so easy to make from scratch. You just need few basic ingredients you probably already have in your pantry. Every bite of this creamy lemon cake is bursting with lemon flavor and it’s made from scratch in 10 minutes or less.
The cake batter is very thin, similar to a crepe batter, and all you have to do is pour it into a baking dish, place it in the oven, and enjoy in magic of baking (and lemony smell that will fill your kitchen, top to bottom).
- 4 eggs, room temperature (separate yolks from whites)
- 3/4 cup sugar
- 1/2 cup unsalted melted butter
- 3/4 cup all-purpose flour
- 1 3/4 cup lukewarm milk
- 1/4 cup lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- powdered sugar for dusting cake
1. Preheat oven to 170 C degrees. Grease a 8×8 inch baking dish or line it with parchment paper.
2. Separate eggs. Mix whites until stiff. Set aside.
3. Beat the egg yolks with sugar until light. Add melted butter and vanilla extract. Continue beating for a while and then add the flour and mix it until fully incorporated.
4. Add lemon juice and lemon zest then slowly start adding lukewarm milk and mix until everything is well mixed together. Gently add the egg whites, and fold them using a spatula.
5. Pour batter into baking dish and bake for 40 minutes or until the top is golden brown and the cake is firm to the touch. The baking time could depend on the oven, so take a peak at around 30 minutes and see how it looks.
6. Sprinkle some powdered sugar after cake has cooled.
How to serve?
Make sure your fluffy lemon cake is completely cooled before you dust the top with the powdered sugar. You can add some citrus zest as garnish to really make the presentation stand out.
- When you add the egg whites to the batter, don’t fold the egg whites in completely so that it’s a smooth batter. You need to leave those white bits in there.
- Each oven is different so baking time will depend on your oven. I baked this cake for 40 minutes and, as you can see, it’s nice and brown on top. Some people have said that after 20 minutes the cake is done, but for some other people it was 70 minutes. One trick is to touch the top of the cake to see if it’s firm. Make sure it’s firm to the touch, and not jiggly. If it’s jiggly it’s not cooked completely. The important thing to remember is that the cake needs to be a bit golden on top and firm to the touch.
One response to “Creamy Lemon Cake”
Sounds delicious! I’ve been to the Amalfi Coast a couple of times and it’s wonderful