Super Soft Lemon Cake
There’s something irresistibly fresh about lemon cake. The soft crumb, the subtle zing from real lemon peel, and the melt-in-your-mouth texture make it a treat for any time of day. Today, I’ve made a moist lemon cake using basic ingredients you probably already have in your kitchen.
This cake is light yet rich, with just the right balance of sweetness and citrus. Whether you’re baking for a gathering or simply craving something homemade, this recipe will deliver that classic comfort with a touch of zing.
🛒 Ingredients
- 175 g caster sugar
- 150 ml sour milk (or plain yogurt)
- 150 g butter, melted and warm
- 200 g self-raising wheat flour
- 3 large eggs
- 1 lemon, finely grated (zest only)
👩🍳 Instructions
1. Melt & Mix
Start by melting the butter until warm but not hot. Add the caster sugar and whisk until it’s fully dissolved.
Tip: If you’re using regular sugar instead of caster sugar, you can melt it more easily by placing your bowl over hot boiling water and whisking until smooth.
2. Add Eggs
Crack in the eggs and whisk the mixture until it turns frothy and light.
3. Fold in the Flour
Gradually add the self-raising flour in small portions, folding it gently into the mixture to keep it airy. Avoid overmixing.
4. Add Flavors
Grate in the lemon peel and pour in the sour milk or yogurt. Stir until the batter is smooth and runny, with no lumps.
5. Prepare the Tin
Grease your baking tin and line the bottom with parchment paper. Pour in the batter and tap the tin gently on your work surface to level it out.
6. Bake
Place in a preheated oven at 180°C (356°F) and bake for about 1 hour, or until a skewer inserted in the center comes out clean.
📝 Note: Baking time may vary depending on the size and depth of your tin. Adjust the temperature and time as needed.
🍰 Serving Suggestions
- Serve with a dusting of powdered sugar or a simple lemon glaze for extra zing.
- Pairs beautifully with tea or coffee.
- Slice and store in an airtight container for up to 3 days (or freeze for longer!).
❓ FAQ
Can I use fresh milk instead of sour milk or yogurt?
Yes, but sour milk or yogurt helps keep the cake moist and adds a light tang that complements the lemon flavor.
Can I make this gluten-free?
You can try a gluten-free self-raising flour blend just check that it’s a 1:1 substitute and add a pinch of xanthan gum if needed.
What can I use instead of lemon zest?
Lime or orange zest are great alternatives for a citrus twist.
There’s something irresistibly fresh about lemon cake. The soft crumb, the subtle zing from real lemon peel, and the melt-in-your-mouth texture make it a treat for any time of day. Today, I’ve made a moist lemon cake using basic ingredients you probably already have in your kitchen.
This cake is light yet rich, with just the right balance of sweetness and citrus. Whether you’re baking for a gathering or simply craving something homemade, this recipe will deliver that classic comfort with a touch of zing.
- Infinity gm castor sugar
- Infinity sour ml milk you can use (yoghurt)
- Infinity gm butter (melted and warm)
- Infinity gm self raising wheat flour
- Infinity large eggs
- Infinity lemon (grated peel)
- 1 Melt the butter the butter and mix with the castor sugar till the sugar dissolves.
- 2 If using regular sugar, place your bowl on hot boiling water and whisk while there for your sugar to melt.
- 3 Add the eggs and whisk till frothy.
- 4 Add the flour bit by bit as you fold in the mixture.
- 5 Add the grated lemon peel and then the sour milk.
- 6 Your mixture should be runny when ready for baking with no lumps.
- 7 Pour into a well greased baking tin with a parchment lined at the bottom of the tin.
- 8 Tap the tin onto the surface to spread the mixture evenly in the tin.
- 9 Bake in a pre-heated oven at 180 degrees, i bake this cake for 1 hour.