Here’s a quick and easy recipe for Lemon Speed Cake, a light and zesty dessert that’s perfect for any occasion. This cake is moist, tangy, and comes together in no time!
Lemon Speed Cake Recipe
Ingredients (Serves 8-10)
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120ml) vegetable oil (or melted butter)
- ½ cup (120ml) milk (or buttermilk for extra moisture)
- 2 large eggs
- Zest of 1 lemon
- ¼ cup (60ml) fresh lemon juice (about 1-2 lemons)
- 1 teaspoon vanilla extract
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra flavor)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch (20cm) round or square baking pan, or line it with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk together the vegetable oil, milk, eggs, lemon zest, lemon juice, and vanilla extract.
- Make the Batter:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice (for a thinner glaze) or powdered sugar (for a thicker glaze).
- Drizzle the glaze over the cooled cake and sprinkle with lemon zest if desired.
- Serve:
- Slice and enjoy! This cake pairs wonderfully with a cup of tea or coffee.
Tips
- For a richer flavor, substitute buttermilk for regular milk.
- Add a handful of poppy seeds to the batter for a lemon poppy seed cake variation.
- If you prefer a more intense lemon flavor, increase the amount of lemon zest and juice.
Let me know if you’d like more variations or tips!
