Moist Lemon Cake with Lemon Glaze – A Taste of the Countryside

1. Introduction

Table of Contents

As the late May air in Marrakesh carries the subtle scents of blooming flowers, there’s a certain comfort in a simple yet flavorful homemade cake. Today, we’re bringing you a recipe that embodies that warmth and zest: a Moist Lemon Cake with Lemon Glaze, inspired by the heartwarming simplicity of countryside baking. This cake is wonderfully tender, infused with bright lemon flavor, and topped with a tangy, sweet glaze that elevates it to a delightful treat.

This recipe focuses on creating a cake with a beautifully moist crumb and a vibrant citrusy punch. The combination of lemon zest in the batter and fresh lemon juice in the glaze ensures that every bite is a burst of sunshine. It’s an easy-to-follow recipe perfect for bakers of all skill levels, promising a cake that’s ideal for afternoon tea, a light dessert, or simply a moment of sweet indulgence. If you enjoyed the bright flavors of our Lemon Angel Food Cake, you’ll find this moist lemon cake to be a richer, equally delightful alternative. Let’s bring a touch of countryside charm to your kitchen!

2. Recipe Summary

• Cuisine: American, Dessert
• Difficulty level: Easy
• Total preparation and cooking time: 70 minutes
• Dietary classification: Not dairy-free.

3. Equipment and Utensils

• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Zester
• Juicer
• 9×5 inch (23×13 cm) loaf pan
• Wire rack

4. Serving Suggestions

• Plating: Serve slices of the lemon cake drizzled with the lemon glaze. You can garnish with a few thin slices of fresh lemon or a sprinkle of lemon zest for visual appeal.
• Side Dish Ideas: A dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries would complement the cake nicely.
• Complementary Side Dishes: Consider serving alongside a light fruit salad.
• Wine or Beverage Pairings: A light, sweet white wine like Moscato or a crisp, dry Riesling. For non-alcoholic options, try a refreshing lemonade or a lemon-infused iced tea.

5. Nutritional Information

• Detailed Nutritional Breakdown (per serving, estimated):
  • Calories: 300 kcal
  • Carbohydrates: Approximately 40-45g
  • Protein: Approximately 4-5g
  • Fat: Approximately 12-15g
• Macronutrient Distribution: Roughly 55% Carbohydrates, 5% Protein, 40% Fat.
• Dietary Information: Not dairy-free.
• Potential Health Benefits: Contains some vitamins from the lemon.

6. Storage and Reheating

• Proper Storage Instructions: Store the lemon cake in an airtight container at room temperature for up to 3-4 days. Once glazed, it’s best stored at room temperature to maintain the glaze’s texture.
• Refrigeration Instructions: You can refrigerate the cake in an airtight container, which may help it last a bit longer, but it might slightly alter the texture, making it a bit denser.
• Freezing Recommendations: This lemon cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil, or place it in a freezer-safe bag. Freeze for up to 2-3 months. Thaw overnight at room temperature or in the refrigerator. Glaze after thawing.
• Reheating Methods: This cake is best enjoyed at room temperature and does not typically require reheating.

7. Expert Tips and Variations

• Tips from Professional Chefs: Ensure your butter is properly softened for a smooth and creamy batter. Zesting the lemons directly into the sugar can help release their oils and intensify the lemon flavor.
• Common Mistakes to Avoid: Overmixing the batter once the flour is added, which can lead to a tough cake; not allowing the cake to cool completely before glazing, which can cause the glaze to melt.
• Creative Recipe Variations:
  • Other Citrus: Substitute lemon with lime or orange zest and juice for different flavor profiles.
  • Poppy Seeds: Add 1-2 tablespoons of poppy seeds to the batter for a lemon poppy seed cake.
  • Different Glazes: Experiment with a cream cheese glaze or a simple powdered sugar and water glaze.
• Seasonal Adaptations: This bright and zesty cake is perfect for spring and summer. You could serve it with seasonal fruits.

8. Ingredients Section

• For the Cake:
  • 250g unsalted butter, softened (approximately 1 cup + 2 tablespoons)
    • Quality and Sourcing Recommendations: Good quality butter makes a difference. Ensure it’s properly softened but not melted.
  • 250g granulated sugar (approximately 1 1/4 cups)
  • 4 large eggs
    • Quality and Sourcing Recommendations: Use fresh eggs, preferably at room temperature.
  • Zest of 2 lemons
    • Preparation Notes: Use a zester to get fine zest, avoiding the white pith.
  • 1 teaspoon vanilla extract
  • 300g all-purpose flour (approximately 2 1/2 cups)
    • Preparation Notes: Sifting the flour can result in a lighter cake.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
    • Quality and Sourcing Recommendations: Any type of milk will work.
• For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
    • Preparation Notes: Freshly squeezed is best for a bright flavor.

Metric Conversions (Approximate):

• 250g butter ≈ 1 cup + 2 tablespoons
• 250g sugar ≈ 1 1/4 cups
• 4 large eggs ≈ 200g (without shell)
• Zest of 2 lemons ≈ 2-3 tablespoons
• 1 teaspoon vanilla extract ≈ 5 ml
• 300g flour ≈ 2 1/2 cups
• 1 teaspoon baking powder ≈ 5 ml
• 1/2 teaspoon salt ≈ 2.5 ml
• 1/2 cup milk ≈ 120 ml
• 1 cup powdered sugar ≈ 120g
• 2 tablespoons lemon juice ≈ 30 ml

9. Step-by-Step Instructions

1. Preheat Oven & Prep Pan: Preheat your oven to 175°C (350°F). Grease and flour a 9×5 inch (23x13cm) loaf pan.
   • Preparation Note: This prevents the cake from sticking.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for the best texture.
   • Culinary Technique: Creaming incorporates air, which helps the cake rise and become tender.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition. This ensures they are fully incorporated into the batter.
4. Incorporate Lemon Zest and Vanilla: Stir in the zest of 2 lemons and vanilla extract. The lemon zest adds a concentrated citrus flavor.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt.
6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
   • Technique: Alternating helps maintain the batter’s emulsion and prevents overdevelopment of gluten.
7. Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
8. Bake: Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the cake is fully cooked.
9. Cool in Pan: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking while it’s still warm and fragile.
10. Prepare Glaze: While the cake cools, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth.
11. Glaze the Cake: Once the cake is completely cool, pour the lemon glaze evenly over the top.
12. Let Glaze Set: Allow the glaze to set and slightly harden before slicing and serving.

Sweet tooth calling? Share this easy & delicious Lemon Angel Food Cake recipe with your friends on Facebook or save it to your Pinterest boards for a sunny day treat!

10. Frequently Asked Questions (FAQ)