Name: Lemon Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: French
Ingredients: 1.5 cups All-purpose flour; 1 cup Granulated sugar; 1.5 teaspoons Baking powder; 0.5 teaspoon Salt; 0.5 cup Unsalted butter, softened; 3 Large eggs; 0.5 cup Whole milk; 2 tablespoons Lemon zest (from 2 large lemons); 3 tablespoons Fresh lemon juice (for cake); 1.5 cups Powdered sugar (for glaze); 3 tablespoons Fresh lemon juice (for glaze)

This exquisite Lemon Cake is a classic French lemon cake, celebrated for its wonderfully moist crumb and vibrant, tangy lemon flavor. Topped with a simple yet irresistible lemon glaze, it's a delightful treat perfect for any occasion. Lemon cake is a beloved classic in French patisserie, often enjoyed as an afternoon treat (goûter) or a light dessert. While specific origins are hard to pinpoint, the French have a long tradition of elegant cakes that highlight fresh, seasonal ingredients like citrus. Its bright, refreshing flavor makes it a popular choice, especially during warmer months or as a palate cleanser.

Instructions

1
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch (23x13 cm) loaf pan or a 9-inch round cake pan.
2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and 3 tablespoons of fresh lemon juice.
5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6
Pour the batter into the prepared pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7
Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
8
While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth. Add more lemon juice, a teaspoon at a time, if a thinner consistency is desired.
9
Once the cake is completely cool, pour the lemon glaze evenly over the top, allowing it to drip down the sides. Let the glaze set before slicing and serving.

Chef's Tips

•Storage: Store Lemon Cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. It tastes best at room temperature.
•Substitutions: For a different citrus twist, you can substitute lime or orange zest and juice. A teaspoon of vanilla extract can also be added to the batter for a warmer, classic flavor.
•Ensuring room temperature ingredients (butter, eggs, milk) is crucial for a smooth, emulsified batter, which contributes to the cake's light and even texture.
•Fun Fact: Lemons are not only a staple in French desserts but also in savory French cuisine, famously used to brighten dishes like Sole Meunière or to finish sauces.