Go Back
classic lemon cake recette

classic lemon cake recette

This classic lemon cake recette delivers an authentic French-style dessert with bright citrus flavor and incredibly tender texture. Perfect for any skill level, this recipe uses simple ingredients and traditional techniques to create a sophisticated cake that's ideal for special occasions or everyday indulgence.
Print Recipe Pin Recipe

Equipment

  • 9-inch round cake pan or loaf pan, electric mixer (stand or hand mixer), large mixing bowls, measuring cups and spoons, rubber spatula, wire cooling rack, fine-mesh strainer, microplane grater or zester, and parchment paper for lining the pan.

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 2/3 cup whole milk
  • 1/4 cup fresh lemon juice
  • Zest of 2 large lemons
  • 1 teaspoon vanilla extract
  • For the Lemon Glaze:
  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease your cake pan thoroughly and line the bottom with parchment paper, then dust lightly with flour, tapping out any excess.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set this dry mixture aside. In a separate small bowl, combine the milk, lemon juice, lemon zest, and vanilla extract, whisking gently to combine.
  • Using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, beating well after each addition until fully incorporated and the mixture is smooth.
  • Alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix just until combined after each addition, being careful not to overmix the batter.
  • Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched.
  • Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely. While the cake cools, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
  • Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for 15 minutes before serving.

Notes

Room temperature ingredients are crucial for proper mixing and texture. Take eggs and butter out of the refrigerator 1-2 hours before baking. If you forget, place eggs in warm water for 5 minutes and soften butter quickly in the microwave using 10-second intervals.