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Lemon Cake Recipe

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4.3 from 74 reviews

  • Author: Sky
  • Total Time: 40 minutes
  • Yield: 8-12 servings
  • Diet: Vegetarian

Description

This light and refreshing Lemon Cake from Small Victories by Julia Turshen combines the bright flavors of lemon zest and juice with a moist texture from olive oil and almond flour. It’s an easy-to-make cake that's perfect for any occasion, featuring a tender crumb and a subtle nutty hint from spelt and almond flour, finished with a delicate dusting of powdered sugar.

Ingredients

Dry Ingredients

  • 1 cup (120 g) all-purpose flour (spelt flour used)
  • ½ cup (50 g) almond flour or finely ground almonds
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt

Wet Ingredients

  • 2 eggs
  • ½ cup (120 ml) extra-virgin olive oil
  • ½ cup (100 g) granulated sugar
  • ½ tsp vanilla extract
  • Grated zest of 1 lemon
  • ¼ cup (60 ml) fresh lemon juice

For Serving

  • Powdered sugar, for dusting

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (180°C). Butter the bottom and sides of an 8-inch (20-cm) cake pan by hand, then line the bottom with a circle of parchment paper and butter the parchment for extra non-stickiness. Set the pan aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and kosher salt until well combined.
  3. Mix Wet Ingredients: In a large bowl, whisk the eggs until uniform. Add the olive oil and granulated sugar, whisking until the sugar dissolves completely, checking by rubbing a small bit between your fingers. Then add vanilla extract, lemon zest, and fresh lemon juice, mixing thoroughly.
  4. Combine Batter: Gradually whisk the dry flour mixture into the wet ingredients until fully incorporated, creating a smooth batter.
  5. Transfer to Pan: Pour the batter into the prepared cake pan. Use a rubber spatula to scrape all batter from the bowl. Gently drop the pan on the counter from a slight height to release any trapped air bubbles for an even bake.
  6. Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the cake is golden brown on top and a toothpick inserted in the center comes out clean.
  7. Cool and Remove: Transfer the cake on its pan to a wire rack and let it cool completely. Once cooled, loosen the edges using a dinner knife, invert the cake onto a work surface, discard parchment paper, then invert again onto a serving platter so the domed side is up.
  8. Serve: Just before serving, dust the cake lightly with powdered sugar for a delicate finish.

Notes

  • You can substitute all-purpose flour with spelt flour for a nuttier flavor and slight texture variation.
  • Using almond flour provides moisture and a subtle nutty taste while keeping it gluten-friendly if using gluten-free almond flour. Check ingredient labels to confirm.
  • Ensure sugar is completely dissolved in the wet mixture to avoid graininess in the cake.
  • Dropping the pan before baking helps prevent air bubbles for a uniform crumb.
  • The cake is best served at room temperature once fully cooled.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/lemon-cake-recipe/