Desserts > Dessert Techniques > Baking Techniques > Creaming Method (Cake Making)

Lemon Creamed Cake

A bright and zesty lemon cake made using the creaming method. This recipe highlights how to add flavor extracts and incorporate citrus zest into a classic cake batter to achieve a delicious, tangy dessert. Learn how to make a perfectly moist lemon cake.

Prep Time
25 minutes
Cook Time
30-35 minutes
Servings
8-10
Ingredients
  • 170 g Unsalted Butter, softened
  • 200 g Granulated Sugar
  • 2 tsp Lemon Zest
  • 3 Large Eggs
  • 1 tsp Lemon Extract
  • 225 g All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 100 ml Milk

Prepare Oven and Pan

Preheat oven to 175°C (350°F). Grease and flour a 9-inch cake pan (round or square).

Cream Butter, Sugar, and Lemon Zest

In a large bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy. The lemon zest enhances the lemon flavor and adds a vibrant aroma.

Add Eggs and Lemon Extract

Add the eggs one at a time, beating well after each addition. Mix in the lemon extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Alternate Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

Bake

Pour batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutrition Facts Estimated per 100g of product

Calories: 360-410kcal, Protein: 4-5g, Fat: 21-26g, Carbohydrates: 41-46g. These values are approximate and dependent on specific ingredients used.

Other Important Considerations for Nutrition

This cake is a bit lower in fat than the vanilla cake due to the reduced butter. Lemon zest adds flavor without significantly increasing the calorie count. Enjoy in moderation.

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FAQ

  • Can I use lemon juice instead of lemon extract?

    Yes, but reduce the amount of milk by an equal amount to maintain the correct batter consistency. About 1 tablespoon of lemon juice will work well.
  • My lemon cake is too tart. How can I fix it?

    Ensure you're using the correct amount of lemon zest. You can also brush the cooled cake with a simple syrup (equal parts water and sugar boiled until dissolved) to add sweetness.
  • Can I add a glaze to this cake?

    Yes, a simple powdered sugar glaze with lemon juice is a delicious addition. Mix powdered sugar with enough lemon juice to create a smooth, pourable glaze and drizzle over the cooled cake.