The Zesty Sunshine Lemon Cake Recipe Everyone Adores

Crafting a delightful lemon cake brings pure sunshine to your kitchen.

Sweet citrus aromas instantly fill the entire space with cheerful energy.

Soft, tender crumbs promise a delectable treat that melts in your mouth.

Zesty notes dance across each perfectly baked slice, creating an irresistible dessert.

Rich yet light textures combine with bright flavor profiles that surprise and delight.

Simple ingredients work magic, turning ordinary moments into extraordinary memories.

You’ll want to savor every single bite of this incredible creation.

Why Nigella Lemon Cake Is A Crowd Favorite

• Boost Weekend Baking: Create a delightful dessert that transforms ordinary baking into a joyful family activity with simple ingredients and straightforward steps.
• Master Citrus Baking: Learn a foolproof recipe that introduces home bakers to the bright, tangy world of lemon-infused desserts with professional-level results.
• Quick Crowd-Pleaser: Prepare a versatile cake perfect for casual gatherings, afternoon tea, or surprising guests with minimal kitchen skills required.
• Customize with Ease: Adapt the recipe by adjusting lemon intensity, adding optional glazes, or experimenting with different citrus variations to suit personal taste preferences.

What You’ll Need For Nigella Lemon Cake

• All-Purpose Flour: A key component that provides structure and texture to the cake.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb.
• Butter: Adds richness and helps create a smooth, moist cake texture.
• Eggs: Bind the ingredients together and provide structure to the cake.

• Vanilla Essence: Enhances the overall flavor profile of the cake.
• Lemon Rind: Adds a bright, zesty citrus aroma and flavor.
• Lemon Juice: Provides a tangy citrus note and helps balance the sweetness.

• Parchment Paper: Prevents the cake from sticking to the pan and ensures easy removal.
• Butter (for lining): Helps create a non-stick surface in the cake tin.
• Sugar, Butter, Lemon Juice (for topping): Creates a sweet and tangy glaze to pour over the hot cake.

Simple Instructions For Nigella Lemon Cake

Step 1: Warm Up The Oven

Set your oven to 350 degrees Fahrenheit or 180 degrees Celsius. Ensure the oven rack is positioned in the center for even baking.

Step 2: Prepare The Baking Pan

• Butter the inside of a 9-inch round cake pan
• Line the bottom with parchment paper
• Dust lightly with flour to prevent sticking

Step 3: Mix Dry Ingredients

• Sift together flour
• Add baking powder
• Include salt

Combine these ingredients in a medium bowl and set aside.

Step 4: Create Creamy Base

• Softened butter
• Granulated sugar

Cream these ingredients in a large mixing bowl until light and fluffy, using an electric mixer at medium speed.

Step 5: Incorporate Wet Components

• Eggs
• Vanilla extract
• Lemon zest
• Lemon juice

Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla, zest, and juice until smooth.

Step 6: Combine Wet And Dry Mixtures

Gradually fold dry ingredients into wet mixture, stirring gently until just combined. Do not overmix.

Step 7: Transfer And Bake

Pour batter into prepared pan, spreading evenly. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.

Step 8: Create Lemon Glaze

• Powdered sugar
• Fresh lemon juice

Whisk these ingredients together until smooth. Pour over warm cake immediately after removing from oven.

Step 9: Cool And Serve

Allow cake to cool in pan for 10 minutes. Remove from pan and transfer to wire rack. Slice and enjoy your zesty treat.

Best Tips For Nigella Lemon Cake Success

• Zest Up Your Flavor: Add extra lemon zest for a more intense citrusy punch that brightens the entire cake.
• Prevent Sinking Secrets: Dust flour on chopped nuts or dried fruits before folding into batter to ensure they stay evenly distributed and don't sink.
• Moisture Magic: Let the cake cool completely before adding glaze to prevent sogginess and maintain a perfect crumbly texture.
• Glaze Game Strong: Poke small holes in the warm cake before pouring glaze to help it penetrate deeper and create a more saturated lemon flavor.
• Storage Smarts: Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness without losing moisture.

Creative Takes On Nigella Lemon Cake

• Gluten-Free Lemon Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the cake's light texture.
• Vegan Citrus Delight: Swap eggs with mashed bananas or applesauce, use plant-based butter, and add extra lemon zest for a dairy-free alternative.
• Low-Sugar Zesty Treat: Substitute sugar with stevia or monk fruit sweetener, reducing calories while keeping the bright lemon flavor intact.
• Orange Infusion Cake: Replace lemon juice and zest with orange components for a different citrus profile that keeps the cake's original structure.

Great Pairings For Nigella Lemon Cake

• Zesty Citrus Pairing: Complement the lemon cake's bright flavor with a crisp, chilled limoncello cocktail that echoes its tangy essence.
• Creamy Contrast Companion: Serve alongside a smooth vanilla bean gelato or mascarpone cream to balance the cake's citrusy sharpness and provide a luxurious texture contrast.
• Afternoon Tea Delight: Pair with a delicate Earl Grey tea, whose bergamot notes harmonize perfectly with the lemon's vibrant profile, creating a classic British-inspired dessert experience.
• Refreshing Fruit Match: Garnish with fresh berries like raspberries or blueberries, which add a burst of color and a subtle sweetness that enhances the cake's zesty undertones.

How To Store Nigella Lemon Cake With Care

• Store leftover lemon cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and preserve moisture.
• Slice cake into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for maximum freshness.
• Keep cake covered at room temperature for 1-2 days if serving soon. Place under a cake dome or loose aluminum foil to maintain softness.
• Warm refrigerated or thawed cake slices in microwave for 15-20 seconds. Alternatively, warm in oven at 150 degrees Celsius for 5-7 minutes to restore original texture and warmth.

Nigella Lemon Cake Common Questions

• How do I know when the lemon cake is fully baked?

Insert a toothpick or skewer into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy when touched.

• Can I make this recipe without a stand mixer?

Yes, absolutely! You can use a hand mixer or even mix by hand with a whisk and wooden spoon. Just ensure you cream the butter and sugar thoroughly and mix ingredients until smooth and well-combined.

• Why do I need to sift the dry ingredients?

Sifting helps break up any flour lumps, aerates the ingredients, and ensures a more even, lighter cake texture. It also helps distribute the baking powder or soda more uniformly throughout the batter.

Lemon Cake Recipe

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4.6 from 30 reviews

• Total Time: 75 minutes
• Yield: 8 1x

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Description

Delightful Lemon Cake brings sunshine to your dessert table with its zesty, moist crumb and bright citrus glaze. Elegant simplicity and pure flavor make this classic treat an irresistible companion for afternoon tea or special celebrations.

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Ingredients

Scale 1x2x3x

Cake Ingredients:

• 250 millilitres (8.45 fluid ounces) self-raising flour
• 2 large eggs
• 180 millilitres (6.08 fluid ounces) caster sugar
• 125 millilitres (4.23 fluid ounces) butter, melted
• 2 large lemons (juice and rind)

Leavening and Flavoring Agents:

• 10 millilitres (0.34 fluid ounces) baking powder
• 1 teaspoon vanilla essence
• 1 pinch of salt

Glaze Ingredients:

• 125 millilitres (4.23 fluid ounces) sugar
• 1 large lemon (juice)
• 50 millilitres (1.69 fluid ounces) butter

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Instructions

1. Prepare the oven by heating to 180°C (gas mark 4) for optimal baking conditions.
2. Prepare the cake tin by generously coating with butter and lining with parchment paper to prevent sticking.
3. Sift together all dry ingredients in a separate bowl, ensuring a smooth, lump-free mixture.
4. In a large mixing bowl, thoroughly cream butter and sugar until light and airy, creating a fluffy base.
5. Incorporate eggs individually into the butter-sugar mixture, mixing completely after each addition.
6. Fold in vanilla essence, freshly grated lemon rind, and lemon juice, blending until the mixture is uniform and fragrant.
7. Gradually introduce sifted dry ingredients into the wet mixture, stirring gently to maintain the batter’s delicate texture.
8. Transfer the prepared batter into the prepared cake tin, spreading evenly to ensure consistent baking.
9. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted comes out clean.
10. While the cake is still hot, prepare the glaze by whisking together sugar, butter, and lemon juice.
11. Drizzle the warm glaze over the freshly baked cake, allowing it to seep into the surface for maximum flavor absorption.
12. Let the cake cool completely before removing from the tin and serving.

Notes

• Swap out regular flour with gluten-free flour blend for those with wheat sensitivities, ensuring the same tender crumb and light texture.
• Enhance zesty flavor by adding extra lemon zest directly into the batter for a more intense citrus punch.
• For a dairy-free version, replace butter with coconut oil or vegan margarine, maintaining the cake’s rich moistness.
• Prevent cake from drying out by checking doneness with a toothpick inserted in the center around 40 minutes, as ovens vary in temperature and performance.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 261 kcal
• Sugar: 25 g
• Sodium: 120 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 55 mg