Simple Lemon Cake – A Couple Cooks

This simple lemon cake is bursting with vibrant citrus taste! A fast sheet cake with easy icing and no mixer required, it’s the right candy deal with for any event.

The times are getting brighter and hotter, and it’s the time that Alex and I begin craving the flavors of sunshine. Right here’s a cake recipe I created to match that temper: this simple lemon cake! My experience as a recipe developer is in easy baking, like sheet desserts, simple muffins, and fast breads.

So this new lemon-infused recipe is quick and simple: a moist cake with a luscious tender crumb from buttermilk, drizzled with a zesty 2-ingredient lemon glaze! I gave away items from my recipe testing to family and friends, and so they all couldn’t cease exclaiming how tasty it was.

Soar to the recipe—now.

Why to make this simple lemon cake

This lemon cake matches my vibe within the kitchen: uncomplicated baking. Layer desserts are beautiful, however usually I don’t really feel like pulling out the mixer or making an attempt to ice a cake. So once I’m craving citrus, I make this lemon cake! Listed here are the explanations I wish to make it:

• It’s a sheet cake, made in a sq. baking dish. No have to stack and layer!
• There’s no mixer required. All you want are two bowls, a whisk and a spatula.
• You don’t want to attend for butter to come back to room temperature. This one makes use of melted butter so there’s no want to attend.
• The two ingredient icing is made in 2 minutes. This simple lemon glaze comes collectively shortly and you may pour it proper over the cake.

In creating this recipe, I used to be impressed by easy snacking desserts like this meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Candy Eats. When you’re on the lookout for a extra concerned layer cake, this one from professional baker Sally’s Baking Habit with cream cheese buttercream appears lovely.

The three key components for this simple lemon cake

This lemon cake is a cousin to this glazed lemon bread recipe I created just lately. Whereas they’re not precisely the identical, they use a number of the similar taste secrets and techniques to realize the very best zingy and zesty lemon taste, together with a light-weight and fluffy texture. Listed here are the three key components you’ll have to have readily available:

1. Buttermilk: Buttermilk is the important thing to baking fast breads, muffins and desserts with a young crumb. As I point out on this lemon bread recipe, I discovered the significance of buttermilk from skilled baker and creator Sarah Kieffer. After utilizing it in recipes, I’ve seen a giant distinction within the texture of our baked items! Don’t be tempted to make a substitution.
2. Actual lemons: Lemon zest provides a zingy taste to the cake, and lemon juice is used within the icing. Utilizing lemon juice within the cake isn’t obligatory, since it will possibly add a bitter taste.
3. Lemon extract: The ultimate key to lemony baked items is utilizing lemon extract! Over years of testing, we’ve discovered a mix of extract and actual lemon zest makes the very finest lemon taste. It’s simple to search out within the baking aisle at your grocery subsequent to the opposite extracts.

Just a few fast ideas for baking

Listed here are a 3 fast ideas for baking a lemon cake to know earlier than you roll up your sleeves and go to the recipe to get the baking! These notes present somewhat little bit of the “why” behind the directions:

1. For the strongest citrus taste, rub the lemon zest into the sugar. Place the zest within the sugar and use your fingers to rub the zest into the sugar. This prompts the important oils within the zest, serving to it to style extra lemony.
2. Use an aluminum baking pan for finest outcomes. An aluminum pan bakes extra evenly than ceramic or glass, and it’s our go-to for desserts, cookies, bars, breads, and muffins. (See this text from The Kitchn.)
3. Use parchment paper to simply take away the cake. Minimize the paper so it’s the width of the loaf pan, then enable it to increase on both aspect of the pan to make a “sling” for simply eradicating the cake. This helps it cool sooner, which is useful because the cake have to be cooled totally earlier than including the glaze.

Professional tip: We advocate a 9-inch aluminum sq. pan. You should use an 8-inch sq. pan as properly to make thicker slices: merely enhance the bake time by 5 to 10 minutes (regulate primarily based in your oven and pan).

Make forward and storage information

This lemon cake stays extremely moist throughout storage, and actually it turns into even moister over time. Listed here are just a few notes on making it forward and storing it:

• Make forward: You can also make lemon cake upfront and retailer refrigerated or at room temperature, lined in aluminum foil. Ice the cake proper earlier than serving.
• Storage: The cake lasts at the very least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or extra days wrapped in foil. For finest outcomes, convey it to room temperature earlier than having fun with. You can too freeze un-iced bread for as much as 3 months. We advise slicing it into items and wrapping it in plastic wrap then a freezer-safe bag or container earlier than freezing.

Extra of our favourite lemony baked items

We completely love baking up lemony treats in spring and summer time! Listed here are just a few extra baked lemon recipes to attempt:

01

Traditional Lemon Bars

This simple lemon bars recipe (aka lemon squares) has all of Grandma’s secrets and techniques! A zingy custard tops a thick shortbread…

02

Glazed Lemon Bread

Bask in citrus bliss with this fluffy lemon bread recipe! Its comfortable texture, vibrant lemon taste, and zingy glaze make…

03

Lemon Blueberry Muffins

These lemon blueberry muffins have simply the best candy and citrusy kick! Drizzle with a lemon glaze and so they’re irresistible.…

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