Zesty & Sweet Homemade Lemon Cake
Effortless Lemon Cake Recipe for Beginners
Experience the perfect harmony of refreshing lemon zest and delightful sweetness! This visually appealing and delicious lemon cake is surprisingly easy to make at home. With detailed step-by-step instructions and helpful tips, even baking novices can achieve success. It’s a perfect dessert for special occasions or a delightful afternoon treat. Let’s get baking!
Cake Base- 150g Whole wheat cookies (store-bought for convenience)
- 40g Unsalted butter, melted
- 30g Cake flour
Cooking Instructions
Step 1
We’ll start by creating a delicious cake base using whole wheat cookies for ease and speed. Using pre-made cookies significantly simplifies the process.
Step 2
Place the whole wheat cookies in a plastic bag and crush them finely using a rolling pin or similar tool. The finer the crumbs, the more stable and even your cake base will be.
Step 3
Melt the butter gently in the microwave or over low heat until it’s completely liquid.
Step 4
Add the melted butter to the crushed cookie crumbs. Mix well with a spatula or fork until all the crumbs are evenly moistened by the butter.
Step 5
Grease the inside of your cake pan thoroughly with some melted butter. This step is crucial for easy cake removal later. Once coated, pour the cookie and butter mixture into the pan. Press it down firmly and evenly using the back of a spatula or the bottom of a glass. A well-compacted base ensures the cake holds its shape.
Step 6
Now, let’s prepare the star of our cake: the vibrant lemon curd! Since we’ll be using the lemon zest, thorough cleaning is essential. First, wash the lemon with dish soap. Then, immerse it in boiling water for about 2 minutes for secondary sterilization. If you’re concerned about pesticides, it’s best to wash the lemon thoroughly with coarse salt or baking soda after the hot water dip, then rinse multiple times under running water. (For this recipe, the lemon was lightly cleaned as it was pesticide-free.)
Step 7
Using a fine grater, gently zest only the yellow part of the cleaned lemon. Be careful to avoid the bitter white pith.
Step 8
Cut the zested lemon in half and squeeze out the juice by pressing firmly with your hands. Collect the juice, making sure to strain out any seeds.
Step 9
In a bowl, whisk the eggs until lightly beaten. Then, add the sugar and stir until the sugar is completely dissolved. (Tip: Using regular white granulated sugar will yield a more vibrant yellow cake compared to organic sugar, which might result in a paler color.)
Step 10
Once the sugar has dissolved, add the freshly squeezed lemon juice to the bowl. Stir in an additional 20g of lemon juice for an extra burst of citrus flavor.
Step 11
Add the grated lemon zest to the mixture and stir everything together. You’ll notice a wonderful lemon aroma developing.
Step 12
Finally, sift the cake flour into the bowl and gently mix until just combined and no dry flour is visible. This creates the smooth lemon curd filling. Overmixing can make the cake tough, so be gentle.
Step 13
Carefully pour the prepared lemon curd filling over the cookie base in the cake pan. Gently smooth the surface with a spatula if desired.
Step 14
Bake in a preheated oven at 160°C (320°F) for approximately 30 minutes. Baking time may vary depending on your oven. To check for doneness, insert a skewer into the center; it should come out clean.
Step 15
Once baked, let the lemon cake cool completely in the pan before carefully removing it. Once fully cooled, slice into desired portions and enjoy your delicious, zesty lemon cake!
