Fantastic Lemon Cake
A moist, tangy lemon cake with a tender crumb, perfect for brunches or afternoon tea, offering bright citrus flavor and classic comfort in every slice.
Ingredients
Instructions
- Generously butter a 9-inch (12 cup) turk's head mold, 9-inch tube pan, or 12-cup Bundt pan.
- Dust lightly with 2 tablespoons flour, tapping out excess.
- In a medium bowl, combine the remaining 2 3/4 cups flour, baking powder, and salt; set aside.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature and cream it well with the sugar until fluffy. If you don't have double-acting baking powder, you can substitute with regular baking powder, but the cake may not rise as much. Consider adding a tablespoon of lemon zest for an extra citrus kick that complements the flavor beautifully.
Serving Suggestions
This fantastic lemon cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of lemon glaze. Serve it alongside a cup of tea or coffee for a perfect afternoon treat. It pairs beautifully with Easter Egg Nest Cookies for a festive dessert table.
Storage & Reheating
Store any leftover lemon cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last up to a week. To reheat, slice and warm in the microwave for 10-15 seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fantastic Lemon Cake contains roughly 393 calories, with 5g protein, 46g carbohydrates, and 21g fat. It is an excellent source of iron (20% of the Daily Value) and calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 871mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this cake?
While all-purpose flour is recommended for the best texture, you can substitute with cake flour for a lighter cake or whole wheat flour for a denser texture. However, be aware that the flavor and density may change, so adjust baking time as needed.
How can I make this cake more lemony?
To enhance the lemon flavor, consider adding lemon zest to the batter or even incorporating lemon juice into the frosting. A lemon glaze made from powdered sugar and lemon juice can also be drizzled on top after baking for an extra tangy finish.
Can I freeze the lemon cake?
Yes, you can freeze the lemon cake! Just wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to three months. Thaw in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).