Ingredients:
- Zest of 1 lemon
- 70 ml freshly squeezed lemon juice
- 125 ml refined sunflower oil
- 100 ml water (at room temperature)
- 10 g vanilla sugar
- 250 g all-purpose flour
- 10 g baking powder
- Powdered sugar (for decoration)
Instructions:
Step 1: Prepare the Batter
- Whisk the Eggs and Sugar:
In a large mixing bowl, crack in the eggs and add the granulated sugar along with the vanilla sugar. Blend the ingredients at a high speed with an electric mixer. Continue until the mixture becomes pale, fluffy, and has doubled in volume. This step is crucial for creating a light and airy cake, so take your time and ensure the mixture is well-aerated. - Add the Liquid Ingredients:
Once the eggs and sugar are well combined, it’s time to incorporate the liquids. Pour in the lemon zest and freshly squeezed lemon juice, sunflower oil, and water. Continue to mix on medium speed until everything is fully blended. The lemon juice gives the cake its fresh, zesty flavor, while the oil keeps it moist.
Step 2: Mix in the Dry Ingredients
Combine Flour and Baking Powder:
In a separate bowl, sift the all-purpose flour and baking powder together. Gradually add this dry mix to the wet ingredients in the bowl. Use a spatula or a mixer on low speed to combine them gently. Mixing slowly at this stage prevents overworking the batter, which can make the cake dense.
Ensure a Smooth Batter:
Continue mixing until there are no lumps, and you have a smooth, silky batter. The key is to be gentle to maintain the cake’s fluffy texture. Make sure all the flour is incorporated, but avoid overmixing.
Step 3: Prepare to Bake
Transfer the Batter to the Cake Pan:
Grease a 22 cm (9-inch) round cake pan with a bit of oil or line it with parchment paper. Pour the prepared batter into the pan, spreading it out evenly with a spatula to ensure the cake bakes uniformly. The batter should reach about three-quarters of the way up the sides of the pan.
Bake the Cake:
Preheat your oven to 180°C (350°F). Once it reaches the desired temperature, place the cake pan on the middle rack and bake for about 40 minutes. Check the cake after 35 minutes by inserting a toothpick into the center. If the toothpick comes out clean, the cake has finished baking.. If there’s still batter on the toothpick, let it bake for a few more minutes, but be careful Avoid overbaking to prevent the cake from becoming too dry.
Step 4: Cool and Decorate
Allow the Cake to Cool:
After baking, take the cake out of the oven and allow it to cool in the pan for around 10 minutes. Then, run a thin knife around the edges to separate the cake from the pan and transfer it to a wire rack to cool completely. Allowing the cake to cool helps it set properly, making sure it doesn’t crumble when sliced.
Dust with Powdered Sugar:
Once the cake has cooled down, transfer it onto a serving platter. For a classic and elegant touch, dust the top with powdered sugar. This adds a slight sweetness without overpowering the lemony flavor. Feel free to add a little extra zest on top for a burst of color and flavor.
Step 5: Serve and Enjoy
Cut, Serve, and Savor:
Your Lemon Vanilla Cake is now ready to be enjoyed. Slice it into pieces and serve with your favorite cup of tea or coffee. Each bite offers a perfect balance of tangy lemon and the sweet, warm notes of vanilla.
Why You’ll Love This Lemon Vanilla Cake:
- Quick and Easy Preparation:
This cake recipe is designed to be simple, making it perfect for those who want a delicious homemade treat without spending hours in the kitchen. The straightforward steps and minimal ingredients make it a go-to option for busy days. - Moist and Flavorful:
The combination of lemon zest, juice, and vanilla creates a moist and flavorful cake that delights the taste buds. The lemon provides a refreshing tang, while the vanilla adds a gentle sweetness that balances the flavors beautifully. - Dairy-Free Recipe:
Unlike traditional cakes, this recipe doesn’t require butter or milk, making it suitable for people with lactose intolerance. The use of oil keeps the cake tender and moist, so you won’t miss the dairy at all. - Versatile and Elegant:
This cake is perfect for any occasion. Whether you’re making it for a family gathering, a quick snack, or a festive dessert, the Lemon Vanilla Cake will impress. You can serve it plain, with a light dusting of powdered sugar, or even pair it with a dollop of whipped cream or fresh berries.
Helpful Tips for the Perfect Cake:
- Use Fresh Lemon Juice:
To achieve the freshest taste, opt for freshly squeezed lemon juice. Bottled lemon juice lacks the brightness and natural zest that fresh juice provides. - Measure Ingredients Accurately:
Baking is a science, so it’s important to measure your ingredients correctly. Use a kitchen scale if possible to ensure precision, especially when working with flour and liquids. - Room Temperature Ingredients:
Ensure that your eggs and water are at room temperature. This helps create a smooth, lump-free batter and ensures that all the ingredients blend well together. - Don’t Overmix:
Overmixing can lead to a dense cake. Mix just until the ingredients are combined for the best, light, and fluffy texture.