Mother-in-Law’s Lemon Cake: Easy Recipe & Tips

Contents

• Ingredients
• Instructions
• Tips and Variations
• CHEF’s Tips

Ingredients

Cake Batter

• 3 large eggs
• 1 cup (240ml) sugar
• ½ cup (120ml) oil
• 1 cup (240ml) milk
• Zest of 2 lemons
• Juice of 1 lemon
• 2 cups (240g) all-purpose flour
• 1 tablespoon baking powder

Glaze

• Juice of 1 lemon
• 4 tablespoons powdered sugar

Instructions

1. Preheat oven to 180°C (350°F) and grease and flour a cake pan.
2. In a blender, beat the eggs, sugar, oil, milk, lemon zest, and lemon juice until smooth.
3. In a bowl, mix the all-purpose flour and baking powder.
4. Add the blender mixture to the bowl with the flour and baking powder, mixing gently until all ingredients are incorporated.
5. Pour the batter into the prepared pan and bake for about 35-40 minutes, or until golden brown and set.
6. While the cake cools, prepare the glaze by mixing the lemon juice with the powdered sugar until creamy.
7. Unmold the cake and cover with the glaze.
8. Serve the lemon cake and enjoy!

Tips and Variations

• For a more intense lemon flavor, add more zest to the batter.
• Substitute milk with plain yogurt for a softer texture.
• Add poppy seeds to the batter for a special touch.
• Try using other citrus fruits, like orange or tangerine, to vary the flavor.
• Lemon cake pairs perfectly with afternoon tea.

CHEF’s Tips

To ensure your lemon cake turns out perfect, use ingredients at room temperature. This helps the batter emulsify more efficiently, resulting in a fluffier and more homogeneous cake. The quality of the lemon also makes a difference; opt for fresh, juicy lemons for a vibrant citrus flavor. Don’t forget to sift the all-purpose flour to avoid lumps and ensure a light texture. The secret to a perfect glaze is to add the lemon juice gradually to the powdered sugar until you reach the ideal consistency. The Mother-in-Law’s Lemon Cake is a classic recipe that always pleases, and with these tips, you’ll impress everyone with an irresistible cake. Lemon cake is delicious!