If you’re looking for a cake that combines fresh lemon flavor with a simple yet stunning presentation, look no further than this naked lemon cake. This cake is perfect for anyone who loves citrus desserts with a light, fluffy texture and a tangy twist. It’s easy to make, and while it doesn’t have a full layer of frosting, the light dusting of icing sugar gives it just the right sweetness without being overwhelming. The layers are moist, with a delicious lemon flavor that comes through in every bite. Whether you’re making it for a special occasion or just a treat for yourself, this cake is bound to impress your family and friends. It’s also a great dessert for summer gatherings, where the fresh citrus flavor really shines.
Personally, I think this naked lemon cake is one of my all-time favorite recipes. The combination of lemon and light sponge is simply irresistible. Plus, it’s so simple to make, even for beginners like me!
Naked lemon cake is perfect for those who want a refreshing dessert that feels fancy without too much work. The zesty lemon flavor paired with the tender cake is always a winner. If you’re hosting a get-together or just craving a piece of something sweet and fresh, this cake is exactly what you need. It’s so easy to make and looks absolutely gorgeous, especially with the light dusting of powdered sugar. It’s also a great choice for birthdays or any celebration!
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Naked Lemon Cake Recipe
Ingredients
- 200 gm all-purpose flour
- 200 gm sugar
- 100 gm unsalted butter softened
- 3 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt
- 120 ml whole milk
Optional Toppings
- Powdered sugar for dusting
- Lemon slices for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Sift together the flour, baking powder, and salt, then gradually add the dry ingredients to the wet mixture.
- Add the milk slowly, mixing until the batter is smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
- Once cooled, dust the top of the cakes with powdered sugar. Optional: garnish with lemon slices for a fresh, zesty touch.
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Notes
- To make sure your naked lemon cake is light and fluffy, be careful not to over-mix the batter. Overmixing can cause the cake to be dense.
- You can also add a small amount of lemon juice to the frosting if you'd like to make it tangier.
- This cake can be made in advance. Simply wrap it tightly in plastic wrap and store it in the fridge for up to 3 days.
- For a more decadent version, consider adding a lemon glaze or whipped cream on top.