Lemon Cake
Recipe by: Jarka
Created: February 23, 2025, 11:31 p.m. Updated: February 25, 2025, 9:58 p.m.
This lemon cake is one of my favorite recipes! It’s so soft and full of fresh lemon flavor. I love using both the zest and juice, it makes the cake taste bright and a little tangy. The batter is easy to mix, and the cake bakes up with a lovely golden color. And the lemon icing? It’s just powdered sugar and lemon juice, but it adds the perfect sweet and citrusy finish. This cake is great with a cup of tea or coffee, and it always brings a little sunshine to the table. I hope you’ll love it as much as I do!
Ingredients
Lemon Cake
- 3 eggs
- 3/4 cup sugar
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1/3 cup light olive oil
- 1 cup sour cream
- 2-3 lemons
Lemon Icing
- 2 cup powder sugar
- 4 tablespoon lemon juice
Preparation Steps
Hey there, chef! Let's make some magic with this recipe. For the best results, try to stick to the steps and ingredients list like glue. Think of it like a science experiment – weird substitutions might make things go *boom* (and not in the tasty way). 😉
Lemon Cake
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Preheat the oven to 350°F. Grease the pan with butter and dust it with flour. You can use a 9.5x5.5-inch or 12x4.5-inch loaf pan.
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In a bowl, add sugar and freshly grated zest from 3 lemons. Use your fingers to rub them together until well combined.
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Add the eggs and beat for 3-4 minutes until the mixture is pale and fluffy. Slowly pour in the oil while mixing, then add the sour cream and mix until smooth.
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Add the flour and baking soda, mixing well until fully incorporated. Finally, add 5 tablespoons of lemon juice and mix until smooth. Pour the batter into a well-greased baking pan and bake at 350°F for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely, then prepare the lemon icing by mixing powdered sugar with fresh lemon juice until smooth. Once the cake is fully cooled, spread the lemon icing evenly over the top.
