Get your coffee ready because today we are making a super fluffy lemon cake for afternoon tea. This recipe is incredibly easy and a real crowd-pleaser. We take zesty lemons and turn them into a perfectly sweet treat. Let’s get baking!
Ingredients for this Super Fluffy Lemon Cake:
For the batter:
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup whole milk
- 1/2 cup fresh lemon juice
- 1/2 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 1 pinch of salt
- Zest of 1 lemon
- 1 tablespoon baking powder
For the glaze:
- 1 1/2 cups powdered sugar (confectioners’ sugar)
- Lemon juice, as needed to reach desired consistency
- Lemon zest for garnish
How to make this super fluffy lemon cake:
- Preheat your oven to 350°F (180°C).
- In a large bowl, whisk the eggs and sugar together until the mixture is light, pale, and fluffy.
- Add the milk, lemon juice, oil, and lemon zest.
- Mix everything well until combined.
- Gradually stir in the all-purpose flour and the pinch of salt until you have a smooth, homogeneous batter.
- Gently fold in the baking powder.
- Pour the batter into a greased and floured cake pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze.
- In a small bowl, whisk the powdered sugar with enough lemon juice to create a smooth, creamy glaze.
- Remove the cake from the oven and let it cool for a few minutes.
- Unmold the cake and drizzle the glaze over the top using a spatula to spread evenly.
- Garnish with extra lemon zest if desired.
- Enjoy!
Pro Tip:
To ensure your lemon cake is light and fluffy, make sure to beat the eggs and sugar really well until the mixture is pale. Also, try sifting your flour before adding it to the batter to avoid lumps and guarantee a perfectly smooth texture.
Did you know?
The lemon cake has British origins. The classic “Lemon Drizzle Cake” is a staple in British baking. It is so popular that it’s a household favorite worldwide, loved for its moist crumb, bright citrus flavor, and the sweet crunch of the glaze.
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