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According to Stanford Health Care, this loaf-style cake is much lower in fat than traditional layer cakes.
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It uses whole wheat flour for more fiber and phytochemicals.
The first known lemon cake recipe dates back to ancient Rome, where lemons were a popular ingredient in sweet and savoury dishes.
Types of Lemon Cakes
Lemon pound cake: A dense, buttery cake made with lots of eggs and sugar
Lemon chiffon cake: a light and airy cake made with whipped egg whites and oil
Lemon bundt cake: a cake made in a bundt pan, often with a glaze or icing
Lemon sponge cake: a light and fluffy cake made with whipped egg whites and yolks
Lemon poppy seed cake: a cake made with poppy seeds for added texture and flavour
Lemon sponge cake has to be one of the easiest types of cake to prepare because it's a sponge cake with a hint of lemon to spice up your normal sponge cake.
Lemon cake is a moist and flavorful dessert made with the zest and juice of lemons.
Its vibrant citrus taste and aromatic smell make it a favourite among dessert enthusiasts.
This cake can be enjoyed in various forms, from classic lemon pound cake to lighter options like lemon chiffon or sponge cake.
Ingredients
1 cup white sugar
½ cup butter
2 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¾ cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Step 2
Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well combined.
Step 3
Sift flour and baking powder together in a separate bowl; add to the creamed mixture until incorporated.
Step 4
Pour in milk, lemon zest, and lemon juice; mix until smooth.
Step 5
Spoon batter into the prepared pan.
Step 6
Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 35 minutes.
Health benefits of lemon cake
According to Stanford Health Care, this loaf-style cake is much lower in fat than traditional layer cakes.
It uses whole wheat flour for more fiber and phytochemicals.
The grated lemon peel adds limonene, the cancer-fighting phytochemical found in the rind of citrus fruits.
This cake can be eaten as a dessert served with juice or it can be part of breakfast and served with tea.