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Lemon cake served
Simple and refreshing lemon cake

Classic Lemon Cake

Author: Flavelo
Recipes Cakes and Desserts
Citric acid is a double-edged sword: it helps rising, but too much weakens structure. This recipe finds balance: a stable butter sponge, scented with lemon zest and juice, lightened with whipped cream.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • 9-inch Cake pan
  • Whisk
  • Grater

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line pan.

Tip: Basic step.
2 ✓

Whip eggs with sugar until frothy.

Tip: Add air.
3 ✓

Mix in melted butter, milk, lemon juice, and zest.

Tip: Milk might curdle slightly from acid (buttermilk effect), it's normal.
4 ✓

Fold in flour mixed with baking powder.

Tip: Work quickly.
5 ✓

Bake 30-35 mins. Toothpick test.

Tip: Cool on rack.
6 ✓

Slice in half. Fill with whipped cream.

Tip: Use stabilizer in cream if needed.
7 ✓

Dust with confectioners' sugar, garnish with lemon slices.

Tip: Best fresh.

Recipe FAQ

Didn't rise.
Lemon juice reacts instantly with baking powder. Bake immediately after mixing.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 4 large Eggs
  • 1/2 cup Butter (melted)
  • 2 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1/2 cup Milk
  • 1 whole Lemon Zest
  • 3 tbsp Lemon Juice
  • 1 cup Heavy Cream (for filling)
  • 2 tbsp Confectioners' Sugar (garnish)