Delicious and simple lemon cake
8 servings
60 minutes
Lemon cake is a delicate and fragrant pastry rooted in Italian family traditions. In Italy, lemon is a symbol of the sunny Mediterranean, and its bright flavor is often used in desserts. This cake combines an airy texture with citrus freshness thanks to natural lemon juice and zest. Its moderate sweetness is perfectly balanced by a light tartness. Made with butter and sour cream, it turns out soft and moist, while vanilla notes add extra depth of flavor. It pairs wonderfully with a cup of hot tea or coffee. It can be decorated with icing or cream to transform it into a true festive dessert. This cake is a simple yet exquisite treat that is delightful to prepare and enjoy in cozy company.
1
Let the butter sit at room temperature to soften. Then mix it with sour cream (2 tablespoons), sugar (1 cup), and eggs until smooth.
- Butter: 200 g
- Sour cream: 60 g
- Sugar: 220 g
- Chicken egg: 3 pieces
2
Add flour (2 cups + 1 tablespoon), baking powder, vanilla, and salt to the mixture. Squeeze the juice of a whole lemon into the mixture and add the zest of that lemon. Mix until homogeneous. Optionally, you can add raisins, dried cherries, candied fruits, etc. to the dough.
- Wheat flour: 350 g
- Baking powder: 3 teaspoons
- Vanilla sugar: to taste
- Salt: pinch
- Lemon: 1 piece
3
Place the dough in the mold. If you are using a muffin tin, keep in mind that the dough will rise about 2 times, so do not fill the cups to the brim.
4
Bake at 160-180 degrees for 30 to 50 minutes (depending on the shape). Use a wooden stick to check for doneness.
5
If desired, cover the cake with icing and spread with cream.