TRADITIONAL LEMON CAKE

Easy peasy and beautifully delicious! This Traditional Lemon Cake is what morning coffees are made of. Made with freshly squeezed lemons this tangy treat will have you craving lemon cake all day long.

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How to make Lemon Cake

To make this beautiful cake you’ll need the basics – Flour, eggs, milk, oil, sugar, baking powder, salt, lemons and a baking pan. I always use a bundt pan for this recipe because of its decorative form but a loaf or springform cake pan would work wonderfully as well.

Flour – I love all purpose flour for baking and without a doubt I use it for almost all my baking.

Eggs – Large or extra large eggs are ideal for this recipe just make sure they are at room temperature.

Oil – A neutral tasting oil works best for this recipe, we wouldn’t want any other flavours to take away from the lemons.

Sugar – granulated white sugar.

Baking Powder – leavening agent to help the cake rise.

Salt – just a pinch to bring all the flavours together and balances out the sweetness.

Milk – 2 % or whole milk is my go to. The fat and sugar content of milk adds texture, sweetness and moisture. Just like the eggs, you want your milk to be at room temperature.

Lemon – One whole lemon. Make sure to zest it before you squeeze it, trust me when I say it’s nearly impossible to do it the other way around.

Making Memories With Lemon Cake

I absolutely love making this recipe! Something about lemon cake makes me feel nostalgic of my childhood years. My mom was a very busy woman but when she had time she was always baking something sweet for us to enjoy. Basically, the same cake never tasted the same (she never followed a recipe or used proper measurements) but always tasted delicious.

It’s Always Important to To Prepare Your Baking Dish!

Ever wonder what it means to prepare your pan? Here is why. Imagine the thought of investing time, sweat and patience into baking, anticipating the end result to be this beautiful, fluffy and delicious work of art only for it to fall apart into sad little pieces the minute you try to remove it from the pan? I can’t even! Undeniably, this is why it’s important to ALWAYS prepare your pan. Unlike a cookie tray where parchment paper would suffice, a loaf or bundt pan must be prepared a bit differently. Using both butter and flour you’ll surely love my foolproof method.

Butter – using a pastry brush, parchment paper or a piece of paper towel (like I do) generously coat softened butter all over your pan – bottom, sides and every nook and cranny. You should be left with a thin layer of butter all over your pan ready to be floured.

Flour – This part gets very messy so I suggest doing this over a sink or an area you don’t mind getting dirty. Scoop in 1-2 tablespoons of flour into your pan and move it around, tapping the sides and bottom of your pan. Watch closely, you’ll see how the flour easily sticks to the butter creating another layer of protection for your cake.

Always Make Two!

I kid you not when I say this recipe is extremely easy to make and would be considered a crime not to make two and share with a friend, family or a neighbour. I like to treat my neighbours often so I always make two and they absolutely love it! Lemon cake is one of those recipes you make when you are feeling lazy but still have a sweet tooth. If you are looking for more citrusy desserts please try out my Mini Key Lime Pie recipe they are exactly what dreams are made of.

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Let’s Get Baking!