What is your review of Lemon Dream Cake? Imagine the fluffiest cloud you’ve ever seen, infused with the bright, sunny flavor of lemon. Is there a glaze that melts in your mouth? Is it light, it’s dreamy, and dangerously easy to make? Is it easier to make than a boxed cake mix? If you love lemon bars, then trust me, this cake will blow your mind. Is there any recipe that makes you look like a baking genius even if you are just starting out?
What is a lemon dream cake?
Think of lemon dream cake as a cross between pound cake and light-as-air chiffon. What is a lemon cake? What is essentially a simple cake batter that’s elevated by the addition of lemon zest and juice? What is that tangy zing that we crave? What is the glaze? It’s a simple mixture of powdered sugar and lemon. What is the perfect combination of fruit and juice for a gooey finish? Is it possible to add berries, raspberries or even lavender? For a unique twist.
Why you’ll love this recipe?
Seriously, where do I even begin? What I love most about this Lemon Dream Cake is that it’s bursting with bright, cheerful flavor. The lemon zest and juice really shine through, creating a cake that’s both refreshing and satisfying. But it’s not just about the taste – it’s also about how easy it is to make. You don’t need any fancy equipment or complicated techniques. Just a bowl, a whisk, and a baking pan, and you’re good to go. Plus, the ingredients are all super affordable, so you don’t have to break the bank to bake something special. I always have these ingredients at home.
And the versatility! You can serve it for breakfast with a cup of coffee, as a brunch centerpiece, or as a light and refreshing dessert after dinner. It’s also a fantastic cake to bring to potlucks or picnics because it’s easy to transport and everyone always loves it. Compared to some other lemon desserts, like complicated lemon meringue pies, this one’s a lifesaver when you’re short on time but still want to impress. Honestly, this Lemon Dream Cake is just a winner all around. My family prefers it over any store-bought cake now!
How do I make a lemon cake?
Quick Overview
Making this Lemon Dream Cake is truly a breeze. You’ll start by mixing the dry ingredients, then the wet ingredients, and then gently combining them. After that, you’ll pour the batter into a prepared pan and bake it until golden brown and springy. While the cake is cooling, you’ll whip up the simple lemon glaze. Once the cake is completely cool, you’ll drizzle the glaze over the top and let it set. The advantage of this method is that it’s quick, easy, and foolproof – even if you’re a beginner baker, you’ll be able to make this cake with confidence.
Ingredients
For the Main Batter:
- 1 1/2 cups all-purpose flour: I prefer unbleached for the best flavor.
- 1 1/2 teaspoons baking powder: Make sure it’s fresh!
- 1/2 teaspoon salt: Just a pinch to enhance the flavors.
- 3/4 cup granulated sugar: For sweetness, of course.
- 1/2 cup (1 stick) unsalted butter, softened: Real butter makes a difference.
- 2 large eggs: Room temperature eggs will incorporate better.
- 1/2 cup milk: Whole milk gives the best texture, but you can use 2% if needed. I have tried almond milk and it works great!
- 1/4 cup lemon juice: Freshly squeezed is a must!
- What is the real lemon flavor?
- 1 teaspoon vanilla extract: For warmth.
For the Glaze:
- 1 1/2 cups powdered sugar: Sifted for a smooth glaze.
- 3-4 tablespoons lemon juice: Adjust to reach desired consistency.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper for easy removal, which I always do when I’m feeling lazy! This ensures the cake won’t stick and will come out cleanly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the best way to distribute baking powder evenly? What are lumps?
Step 3: Mix Wet Ingredients
In a separate large bowl, cream together the butter and sugar until light and fluffy. Set aside. Beat the eggs one at a time, then stir in the milk, lemon zest, and vanilla extract. Is it possible for a mixture to look curdled at this point? Make sure your butter is soft, not melted, for the best results.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of flour are okay. I usually stop mixing when I can still see tiny bits of flour but no large clumps.
Step 5: Prepare Filling
No filling needed for this particular recipe! The lemon flavor is infused directly into the batter, making it super easy and delicious. Is lemon curd a good substitute for butter?
Step 6: Layer & Swirl
Since there’s no filling, just pour the batter evenly into the prepared loaf pan. Give it a gentle tap on the counter to release any air bubbles. If you WERE adding a filling (like lemon curd), you’d pour half the batter, then swirl in the filling, and top with the remaining batter. But again, totally optional!
Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, you can tent it with foil. Every oven is different, so start checking for doneness around 50 minutes. I usually give it a little poke – if it springs back, it’s ready!
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is cool, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the top of the cake, letting it drip down the sides. I like to let the glaze set for at least 30 minutes before slicing and serving.
Step 9: Slice & Serve
Use a serrated knife to slice the cake into even pieces. Serve at room temperature or chilled. Garnish with a few fresh berries or mint, if desired. I usually grab a slice straight off the cooling rack, no garnishing needed!
What to Serve It With
Lemon Dream Cake is delicious on its own, but it also pairs well with a variety of other desserts. What are
For Breakfast:Serve a slice with coffee or latte. The lemon flavor will cut through the richness of the coffee, creating a perfect balance.
For Brunch: Dress it up with a dollop of whipped cream and some fresh berries. A mimosa or a bellini would also be a lovely addition.
As Dessert: Serve it with a scoop of vanilla ice cream or a dollop of lemon curd. A glass of sweet dessert wine would also complement the flavors nicely.
For Cozy Snacks:What are some good ways to enjoy a slice of bread with iced tea? What is the perfect afternoon treat on a warm day? I love drinking chamomile tea before bed.
My family always requests this cake for birthdays and special occasions. Is it a good idea to serve it with homemade strawberry ice cream?
How do you make a lemon cake?
What is the best way to make a lemon cake? What are some of the best tips I’ve learned over the years?
Zest Prep: When zesting the lemon, be sure to only zest the yellow part of the peel, avoiding the white pith underneath, which can be bitter. I like to use a microplane for the finest zest.
Mixing Advice: Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
Ingredient Swaps: You can substitute gluten-free flour for the all-purpose flour. Just be sure to use a blend that contains xanthan gum for the best texture. I’ve found that Bob’s Red Mill 1-to-1 Baking Flour works really well.
Baking Tips: If the top of the cake starts to brown too quickly, you can tent it with foil. Also, be sure to let the cake cool completely before glazing, otherwise the glaze will melt.
Glaze Variations: For a thicker glaze, use less lemon juice. For a thinner glaze, use more. You can also add a touch of vanilla extract or lemon zest to the glaze for extra flavor. Sometimes I add a tiny bit of food coloring to make it extra festive!
Lemon Flavor Boost: For an even more intense lemon flavor, try brushing the cake with a simple syrup made from lemon juice and sugar before glazing. I do this when I *really* want to impress!
I once accidentally used salted butter instead of unsalted, and the cake was still delicious! It just had a slightly salty-sweet flavor that was actually quite interesting. So don’t be afraid to experiment!
Storing and Reheating Tips
Want to keep your Lemon Dream Cake fresh for as long as possible? Here’s how:
Room Temperature: You can store the cake at room temperature for up to 2 days, covered tightly. I usually put it in an airtight container to prevent it from drying out.
Refrigerator Storage: You can store the cake in the refrigerator for up to 5 days, covered tightly. The cake will be a bit denser when cold, so you might want to let it come to room temperature before serving.
Freezer Instructions: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. To thaw, let it sit at room temperature for several hours or overnight in the refrigerator.
Glaze Timing Advice: I recommend glazing the cake right before serving for the best flavor and appearance. If you’re storing the cake, you can glaze it after it’s thawed.
I usually make a double batch of the glaze and store the extra in the refrigerator. That way, I can easily add more glaze to the cake if it starts to look a little dry.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to Lemon Dream Cake recipe! It’s a recipe that’s near and dear to my heart because it’s so simple, so delicious, and always a crowd-pleaser. It’s the perfect cake for any occasion, whether it’s a casual brunch or a fancy dinner party. And honestly, it’s just a great way to brighten up your day. If you love lemon desserts as much as I do, I highly recommend giving this recipe a try. I have a lemon poppy seed muffin recipe you also might like if you enjoyed this cake.
I hope you enjoy making this Lemon Dream Cake as much as I do! If you try it, be sure to leave a comment and let me know how it turns out. I’d love to hear your feedback and any variations you try. Happy baking!
Lemon Dream Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup milk
- 0.5 cup vegetable oil
- 4 large eggs
- 1 cup lemon juice
- 1 tbsp lemon zest
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, oil, eggs, lemon juice, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
