I love most anything with lemon, especially cake, muffins, chicken! Today, I am going to share a delicious lemon cake recipe that I made the other day. I have to say, probably my favorite so far and it seriously takes 10 min to put together and an hour to bake! Easy peasy!!
You can even add fruit to the cake, next time we are putting blueberries in it because blueberries are right up there with me and lemon.
Baking and Me
I am new to baking, I learned in home economics, but it was so precise and scientific that it scared me. I never like to fail, and to me, baking seemed like something that wasn’t going to bring me joy.
So, I never really gave it a chance.
Last summer I purchased some supplies so I could to learn to bake, which included a mixer from Amazon, which I ended up returning since it didn’t work great. So I didn’t do it too much after returning the mixer. I did make a delicious rainbow cake and some amazing sugar cookies, which meant I needed to get back to practicing since apparently, I can bake.
So, I was on Facebook last week, scrolling through the marketplace as I do (I am always looking for stuff for the studio at a reasonable price) and I saw a post for a Kitchen Aid Artisan Mixer in Matte Grey for $170. I almost sent a message and thought about it for a second and decline to act on it. I didn’t want to spend the money right then, but for $170 … dang, I was sad to miss out on it.
Well, fast forward two days and it’s still listed, and I kept thinking about it, so I sent a message and committed to purchasing it. And I am glad I did!
This recipe came from our families recipe book, I modified the measurements a little to suit my pallet.
What you need – Lemon Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- One teaspoon baking powder
- Two large eggs
- 2/3 cups (5fl. oz can) evaporated milk
- 1/3 cup olive oil or vegetable oil
- 1 1/2 teaspoon grated lemon peel (about one lemon) — keep lemon to make syrup
<Let’s Make It>
Preheat Oven 350° F
Grease and flour 8×4-inch baking pan
Sift flour, sugar, baking powder, and salt into large bowl.
Beat eggs, evaporated milk, oil and lemon zest together in medium bowl.
Pour egg mixture into the flour mixture and combine.
Pour into pan.
Bake for 55-60 minutes depending on oven, check with a wooden skewer by sticking into the center of the cake.
Now you need to make the Lemon Syrup in the last 10 minutes of the bake.
Once the skewer comes out clean, your cake is finished baking. Remove from oven onto a cooling rack.
Using the same skewer, poke numerous holes into the cake, all the way to the bottom of the pan.
Slowly drizzle your hot Lemon Syrup over the cake, this will slowly soak into the cake.
Allow cooling on a rack for 15 minutes then remove from pan and let cool on wire rack completely.
What you need – Lemon Syrup
1/3 cup granulated sugar
1 medium lemon (lemon that you got the peel from or 1/2 cup of lemon juice)
<Let’s Make It>
Combine sugar and lemon juice in a small saucepan.
Cook over medium-low heat, constantly stirring, for about 10-14 minutes or until the sugar is dissolved and a light syrup forms. The longer it cooks the thicker the syrup gets!
Time to eat!
Let me know what you thought! How did you change it up? Did you add fruit? Let me know below in the comments!
This is my mom’s recipe that I modified a bit 🙂 it’s so good with blueberries added in too 🙂
It is probably a lovely lemon cake, but perhaps you should acknowledge the origin of the recipe.