Quick Lemon Cake
7 servings
55 minutes
Quick lemon cake is a simple yet elegant bake with a subtle citrus aroma and tender texture. Lemon bakes have long been loved in European cuisine for their freshness and lightness. This recipe uses a minimal set of ingredients, and the preparation process takes just a few steps, making it an ideal option for a quick dessert. The delicate dough mixed with lemon syrup acquires a slight tartness that harmoniously complements the sweetness of the cake. It is suitable for morning tea, cozy family dinners, or just for a pleasant break. Baking at 180 degrees ensures softness inside and a light golden crust outside. This cake is a symbol of home comfort, simple joy, and aromatic delight.
1
Grind 1 cup + 1 tablespoon of flour into crumbs with butter.
- Butter: 120 g
- Wheat flour: 1 glass
2
Add baking soda, eggs, and milk with sugar. Mix well. The dough should be liquid.
- Baking soda: 0.5 teaspoon
- Chicken egg: 3 pieces
- Milk: 3 tablespoons
- Sugar: 6 tablespoons
3
Add lemon syrup (maple or any other can be used).
- Lemon syrup: to taste
4
Bake in a preheated oven at 180 degrees until a dry skewer comes out clean. It took about 45 minutes for me.