Lemon Cake

Name: Lemon Cake
Total time: 45 min
Yield: 6
Cuisine: European
Ingredients: Wheat flour for baking - 200 g; Lemon - 250 g; Butter - 200 g; Chicken egg - 180 g; Sugar - 240 g; Baking powder - 5 g; Vanilla sugar - 10 g; Salt - 1 g

Cookinero 16 Apr 2025

5540

The only thing more popular than cottage cheese cake is probably lemon cake. Lemon cake is not only delicious, but also a healthy dessert, as this citrus fruit contains a large number of vitamins. The recipe for this classic dessert is very simple. You need to bake the cakes in the oven for half an hour. Any lemons will do, the main thing is that they are ripe and fresh.

How to cook Lemon Cake

Step 1

Start preparing the dough. To do this, beat the eggs with sugar in a deep bowl with a mixer. Separately mix the flour and baking powder. Add the flour to the egg mixture and mix. Then pour in the melted butter and mix until smooth.

Step 2

Prepare the lemon filling. Grate the zest of one lemon. Squeeze out the lemon juice. Add the juice and zest to the dough and mix.

Step 3

Bake the muffins. Pour the batter into the muffin tins, filling them halfway. Bake for 25-30 minutes. Remove the muffins from the tins, cool, and serve. Enjoy!

Lemon Cake - FAQ About Ingredients, Baking Time and Storage

Can I use bottled lemon juice instead of fresh lemons for the filling?

While fresh lemon juice delivers the best flavor, you can substitute bottled lemon juice in a pinch. Use the same quantity, but add a little extra zest if possible for a brighter taste.

How should I store the lemon muffins, and how long will they stay fresh?

Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze them (see freezing tips below).

Can I make this recipe gluten-free?

Yes! Swap the regular flour for a 1:1 gluten-free baking blend. Ensure your baking powder is gluten-free as well. The texture may vary slightly but will still be delicious.

What's the best way to freeze these muffins?

Cool muffins completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or briefly microwave when ready to eat.

Can I use oil instead of melted butter in this recipe?

Yes, neutral oils like vegetable or canola oil work well as a 1:1 substitute for melted butter. Note that butter adds richness, so the flavor profile may change slightly.

How can I tell when the muffins are fully baked?

Insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they're done. The tops should be lightly golden and spring back when touched.

Can I make this as a loaf cake instead of muffins?

Absolutely! Pour the batter into a greased 9x5 loaf pan and bake at 350°F (175°C) for 45-55 minutes, checking for doneness with a toothpick.

What can I add to these muffins for extra flavor or texture?

Try mixing in poppy seeds, blueberries, or a streusel topping before baking. A simple lemon glaze (powdered sugar + lemon juice) drizzled after cooling also adds sweetness.

My muffins turned out dense. What went wrong?

Overmixing the batter or using too much flour can cause density. Mix just until ingredients are incorporated, and fluff your flour with a spoon before measuring to avoid packing it down.

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Lemon Cake

How to cook Lemon Cake

Step 1

Step 2

Step 3

Lemon Cake - FAQ About Ingredients, Baking Time and Storage

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