Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (2g)
- Unsalted butter (softened): 1 cup (2 sticks)
- Granulated sugar: 1 1/2 cups (300g)
- Large eggs: 3
- Milk (buttermilk or regular): 1 cup (240ml)
- Lemon zest: 1 lemon (about 2 tablespoons)
- Lemon juice: 1/2 cup (120ml)
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.
- Stir in lemon zest and lemon juice.
- Pour batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool completely in pan before serving.
Nutritional Information:
- Calories: 250 per slice
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful with a bright lemon flavor
- Topped with a simple lemon glaze or dusting of powdered sugar
- Perfect for summer gatherings, picnics, or any occasion
User Comments:
- "This cake is so delicious and easy to make. The lemon flavor is perfect, and it's not too sweet."
- "I've made this cake several times now, and it's always a hit with my family and friends."
- "I love the moistness of this cake, and the lemon glaze adds a nice touch of sweetness."
Special Precautions and Tips:
- For a richer flavor, use buttermilk instead of regular milk.
- To add a crunchy topping, sprinkle the cake with chopped nuts before baking.
- If the cake starts to brown too quickly, cover it loosely with aluminum foil.
- Lemon Delight Cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.
