Soft lemon cake: When a homemade cake is baking in the oven, there is no scent that can compare to the beautiful aroma that it emits. Are you prepared to make your very own lemon cake that is creamy and soft? You will be captivated by the aroma, and the gentleness of the texture will captivate you from the very first taste.
Soft lemon cake
- Baking the layers of my cake is the first step that I prefer to take. To begin, preheat your oven to 160 degrees Celsius (or 320 degrees Fahrenheit) with the fan on.
- Next, grease and/or line two cake tins that are 8 inches in diameter. The cake release that I make at home is the one that I use to oil my cake tins.
- Baking paper is something I would recommend using if you want your cake layers to have smooth edges since they have the potential to come out with a little bit of crumbliness on the edges.
- When it is finished, combine all of your dry ingredients by sifting them together. These include your flour, cornflour, baking powder, baking soda, and salt.
- The recipe is so easy to make that this will become one of your favorite store cupboard cakes, like coconut and chocolate cake and traditional or lemon cambelt cake.
- Soft lemon cake is made with seed oil instead of butter: The cake’s smell and flavor come from the juice and zest of the lemons it contains. We advise you to choose only the juiciest untreated lemons to be sure your soft lemon cake will remain forever impressed on the memory of your guests’ testbeds!
Also See
INGREDIENTS
- INGREDIENTS FOR A 9-INCH (22 CM) CAKE MOLD
- Flour 00 2 ¼ cups (250 g)
- Sugar 1 cup (200 g)
- Eggs 6 oz (170 g) – (about 3 medium)
- Vegetable oil 0.6 cup (120 g)
- Lemon juice ½ cup (100 g) – (untreated)
- Lemon peel 2 – (untreated)
- Baking powder 1 ¼ tbsp (16 g)
- Fine salt 1 pinch
- FOR BUTTERING AND DUSTING
- Butter to taste Powdered sugar to taste
PREPARATION
HOW TO PREPARE SOFT LEMON CAKE
- The first step when making a soft lemon cake is to squeeze a lemon: You’ll need ½ cup (100 g) of juice 1. Then beat the eggs and sugar 2 using an electric beater. When the mixture is frothy, add a pinch of salt and pour in the oil slowly 3.
- Then add the zest of 2 lemons 4 and the squeezed juice 5. Beat again to blend all the ingredients. Sift the flour and baking powder 6 into another bowl
- and fold the dry ingredients into the mixture a tablespoonful at a time 7. Mix again to incorporate the dry ingredients evenly 8. Now butter a 9-inch (22 cm) diameter mold and pour in the mixture 9. Bake in a preheated conventional oven for 50 minutes at 340°F (170°).
- Do the toothpick test before taking the cake out of the oven, then let it cool and gently turn it out of the mold. Allow it to cool completely on a wire rack 10, then dust the surface with powdered sugar 11 before serving your soft lemon cake 12!
STORAGE
- The soft lemon cake can be stored under a glass cake dome for up to 5 days.
- You can freeze the lemon cake after it has cooled down. Freeze it whole or in portions. Store it in the freezer for up to 3 months and allow it to defrost at room temperature.
TIPS
- Add chopped almonds to the mixture for more texture, or flavor it with ginger
