Spanish Lemon Cake
Infused with the bright, zesty flavors of fresh lemon, this Spanish Lemon Cake is a wonderfully light and fragrant dessert that’s perfect for any occasion. Made with simple pantry staples like all-purpose flour, eggs, and milk, this cake gets its signature tangy flavor from freshly grated lemon zest and a splash of lemon juice. The soft, moist crumb is achieved through a simple yet effective combination of alternating dry and wet ingredients, while a delicate dusting of powdered sugar adds an elegant finishing touch. With just 15 minutes of prep and 40 minutes of baking, this easy-to-make cake is ideal for everything from afternoon tea to dinner parties. Discover the charm of this traditional Spanish treat and savor a slice of sunshine in every bite!
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Ingredients
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 100 grams unsalted butter
- 3 large eggs
- 100 milliliters whole milk
- 2 lemons lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 2 tablespoons powdered sugar
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and lightly flour a 20cm (8-inch) round cake pan or line it with parchment paper.
Step 2
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Step 5
Stir in the lemon zest and lemon juice until well incorporated.
Step 6
Gradually mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Step 7
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Step 8
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 10
Once the cake has completely cooled, dust the top with powdered sugar before serving.
Nutrition Facts
| Serving size | (781.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2391.8 |
| Total Fat 105.3g | 0% |
| Saturated Fat 56.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 791.8mg | 0% |
| Sodium 1309.4mg | 0% |
| Total Carbohydrate 332.7g | 0% |
| Dietary Fiber 7.8g | 0% |
| Total Sugars 171.9g | |
| Protein 43.9g | 0% |
| Vitamin D 168.4IU | 0% |
| Calcium 292.3mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 682.2mg | 0% |
Source of Calories