Description
This bright and zesty Lemon Cake combines all-purpose flour and almond flour for a moist, tender crumb, enhanced by fresh lemon juice and zest. Lightly sweetened and perfectly balanced, it’s an easy-to-make dessert that’s perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour (or finely ground almonds)
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
Wet Ingredients
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 4 1/2 tablespoons lemon juice
- 1 tablespoon lemon zest
For Garnish
- Powdered sugar (for garnish)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line it with parchment paper to prevent sticking and ensure easy removal.
- Whisk dry ingredients: In a medium bowl, whisk together all-purpose flour, almond flour, salt, and baking powder until evenly combined.
- Beat eggs and sugars: In a separate large bowl, combine the eggs, granulated sugar, and brown sugar. Use a whisk or electric mixer to beat them until the mixture is light, fluffy, and pale in color.
- Add wet ingredients: To the egg and sugar mixture, pour in the vegetable oil, lemon juice, and lemon zest. Gently mix until fully incorporated and smooth.
- Fold in dry ingredients: Carefully fold the flour mixture into the wet ingredients. Stir gently just until combined to avoid overmixing, which can toughen the cake.
- Bake the cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden on top.
- Cool and garnish: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Dust the top generously with powdered sugar before serving.
Notes
- Using almond flour adds a moist texture and subtle nutty flavor; finely ground almonds can be substituted.
- Make sure not to overmix the batter once the flour is added to keep the cake tender.
- The lemon zest and juice add fresh acidity that balances the sweetness.
- For a dairy-free version, this recipe is naturally suitable as it uses vegetable oil instead of butter.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Serve with fresh berries or a dollop of whipped cream for an extra special touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cake, lemon dessert, almond flour cake, easy lemon cake, citrus cake, moist cake
