A luscious lemonlicious cake always hits the spot. Once tasted this one will be a regular bake for lovers of lemons.
As another option for a cake at Christmas, that doesn’t contain the normal dried fruits, I decided on a lemon cake. But I wanted this to have a big hit of lemon. So as well as lemon zest I used lemon juice and some lemon extract. I suggest the lemon extract is optional, so anyone wishing to make this doesn’t have to buy it specially. Instead the zest from a second lemon would add more lemon flavour and would work well.
This cake is similar to a pound cake and can be made in a 2lb loaf tin or a 6 cup bundt tin. I decided on the bundt tin for mine, just for the aesthetically pleasing shape.
The recipe is actually very simple and can be made entirely by hand, but I used my stand mixer. The important thing is to get the butter and sugar nice and fluffy and to keep the mixture light as the other ingredients are added. The flour should be mixed in slowly, in three additions, without over-mixing.
Once the batter is mixed it just needs to be place in the loaf tin or the bundt pan and baked. Although I levelled my batter off in the tin I think it would level automatically in the oven as the heat begins to work through it.
Once baked the cake can be left in the tin for a short while, maybe about 10 minutes and then turned out onto a wire rack to cool completely.
Once cool if desired some icing can be drizzled on the top, or some icing sugar could be sprinkled, lightly, over it before serving.
My cake baked very well indeed, though it actually took 58 minutes until a skewer came out clean. So be prepared to leave it in a little longer if necessary. The taste was really wonderful, such a lovely lemon flavour in a cake with a very good moist crumb.
I have other recipes using lemons on this blog, such as Lemon Brownie Bars
Most Lemony Lemon Cake – Video
- 135g( 1/2 cup + 1 1/2 tbsp) softened unsalted butter
- 300g(1 1/2 cups) caster or granulated sugar
- 30g(2 tbsp) unflavoured oil
- 1 1/2 tbsp lemon juice
- 1 1/2 tsp pure lemon extract(optional)
- zest from one lemon(use 2 if not using extract)
- 3 medium eggs(large in USA)
- 1 medium egg yolk(large in USA)
- 170g(1 cup + 2 tbsp) plain flour
- 25g(1/4 cup) ground almonds
- 60ml(1/4 cup) milk
- 3/4 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 165C/325F and grease and line a 2lb loaf tin, or grease and flour a 6 cup bundt tin.
- Place the butter and sugar into the bowl of a stand mixer and beat for several minutes, with the paddle attachment, until the sugar is fully incorporated and the mixture is pale and fluffy.
- Add the oil, lemon juice, lemon extract and the lemon zest and mix until fully combined.
- Beat the eggs and the additional yolk until they are broken up and nice and smooth.
- With the mixer on a fairly low speed gradually add the eggs until they are fully incorporated. Scrape down the bowl as necessary while doing this.
- Mix the flour, ground almonds, baking powder and salt together in a bowl.
- Add the flour and milk alternately in three additions of flour and two of milk, starting and ending with the flour. Mix as little as possible to incorporate into a smooth batter.
- Scrape the bowl well, reaching down to the bottom to ensure nothing is still to be incorporated.
- Spoon the mixture into the loaf tin or bundt pan and smooth off a little.
- Bake in the oven for 45 to 60 minutes, until a skewer test, in the centre of the cake, comes out clean.
- Remove from the oven and cool in the tin for 10 minutes then turn out onto a wire rack too cool completely .
- Dust with icing sugar, or drizzle some icing over the top, if desired.