Ingredients
Dry Ingredients
- 1½ cups cake or pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
Wet Ingredients
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 5½ ounces cream (whole, whipping, or heavy cream, at least 30% fat, room temperature)
- 2½ tablespoons oil or melted butter
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (180°C). Grease and flour an 8-inch (20 cm) round cake pan or a 7-inch (18 cm) bundt pan, or alternatively, use a non-stick spray to ensure the cake does not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, and salt until well combined. This ensures even distribution of leavening agents throughout the batter.
- Add Wet Ingredients: To the dry mixture, add the granulated sugar, eggs, egg yolk, cream, oil or melted butter, lemon zest, and vanilla extract. Whisk everything together until the batter is smooth and cohesive, making sure not to overmix to maintain a tender texture.
- Bake the Cake: Pour the batter evenly into the prepared pan. Place it in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Cool and Serve: Allow the cake to sit in the pan for about 15 minutes to set. Then transfer it to a wire rack to cool completely. Before serving, dust the cake with powdered sugar or drizzle lightly with a simple glaze for extra sweetness and presentation. Enjoy your fresh lemon cake!
Notes
- Storage: Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate it and bring to room temperature before serving.
- Freezing: Wrap the cake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw at room temperature when ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
