When it comes to desserts, few can resist the classic allure of a lemon cake. The combination of zesty lemon and sweet, fluffy cake is a timeless favorite that never goes out of style. In this article, we’ll take you through the steps to create a mouthwatering classic lemon cake, complete with a delectable lemony cover. So, grab your apron, preheat your oven, and let’s embark on this delightful culinary journey!
Ingredients for the Cake
Before we dive into the preparation, let’s gather the essential ingredients you’ll need to make this classic lemon cake:
For the Cake:
- 5 Eggs at Room Temperature: Start by separating the whites from the yolks.
- 375g Self-Rising Flour (3 cups): The foundation of your cake.
- 125ml of Oil (1/2 cup): To add moisture to the cake.
- 2 tsp. Vanilla Essence: For that delightful aroma and flavor.
- 250ml of Liquid Milk at Room Temperature (1 cup): To make the cake soft and tender.
- 1 Tbsp. Lemon Juice: The star ingredient that gives your cake its signature tangy flavor.
- 375g of Sugar (1 1/2 cups): To sweeten the deal.
For the Cover:
For the irresistible lemony cover, you’ll need:
- 1 Can of Condensed Milk: The creamy base for your cover.
- 2 Egg Yolks: To enhance the richness.
- 1/2 Stick of Butter (50g): For a velvety texture.
- 1/4 cup Lemon Juice (60mL): To infuse that zesty goodness.
- 1 Tablespoon of Corn Starch (10g): For a perfect consistency.
Preparation: Let’s Bake!
For the Cake:
- Prepare the Lemon-Milk Mixture: Begin by mixing the liquid milk with a tablespoon of lemon juice. Set this mixture aside.
- Whisk the Egg Yolks: In a separate container, beat the egg yolks until they form a creamy consistency. Add the sugar and continue to mix until the sugar is well incorporated. Then, introduce the oil and vanilla essence into the mixture and blend it all together.
- Add Flour and Lemon-Milk Mixture: Sift the self-rising flour separately and add it little by little to the egg yolk mixture. As you do this, intermittently mix in the lemon-milk mixture, creating a smooth and uniform batter. (If you’re using all-purpose flour, remember to add 2 teaspoons of baking powder.)
- Incorporate Whipped Egg Whites: In a different bowl, beat the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the batter using enveloping movements. This step is crucial for achieving the cake’s airy texture.
- Bake to Perfection: Preheat your oven to 180°C (356°F) and pour the batter into a prepared cake pan. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean. Once baked, let the cake cool down before unmolding it.
For the Cover:
Now, let’s prepare the tantalizing lemon cover:
- Combine Ingredients: In a saucepan, add the condensed milk, egg yolks, butter, lemon juice, and corn starch. Cook this mixture over low heat, stirring continuously. Just before it starts to boil, remove it from the heat, cover the mixture with plastic wrap, and allow it to cool.
Once the cover has cooled down, you can generously spread it over your freshly baked lemon cake. For an extra touch of elegance, consider decorating your cake with lemon zest and lemon wheels.
Conclusion
In the world of desserts, a classic lemon cake stands as an evergreen choice. Its blend of sweet and tangy flavors is a true crowd-pleaser. With this detailed recipe, you can create a homemade classic lemon cake that will leave your friends and family asking for seconds. So, get your ingredients ready, fire up that oven, and savor the joy of a freshly baked, zesty delight!
FAQs
1. Can I use regular flour instead of self-rising flour for the cake?
Yes, you can use all-purpose flour, but remember to add 2 teaspoons of baking powder to achieve the same leavening effect.
2. How can I store the leftover lemon cake?
To keep your cake fresh, store it in an airtight container in the refrigerator for up to 4-5 days.
3. Can I replace the condensed milk in the cover with something else?
While condensed milk contributes to the creaminess of the cover, you can experiment with alternatives like sweetened condensed coconut milk or custard.
4. What’s the best way to zest a lemon for decoration?
To zest a lemon, use a fine grater or a zester, gently scraping the outer layer of the lemon skin. Be careful not to include the bitter white pith.
5. Can I freeze the lemon cake for longer storage?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then aluminum foil. It should stay fresh for several months when frozen.
Now that you’ve mastered the art of making a classic lemon cake, enjoy your culinary creation and share the joy with your loved ones!
Classic Lemon Cake
Ingredients
For the Cake
- 5 pieces Eggs at Room Temperature Separate the whites from the yolks.
- 375 g Self-Rising Flour 3 cups; this is the foundation of your cake.
- 125 ml Oil 1/2 cup; add moisture to the cake.
- 2 tsp Vanilla Essence For aroma and flavor.
- 250 ml Liquid Milk at Room Temperature 1 cup; makes the cake soft and tender.
- 1 Tbsp Lemon Juice Gives the cake its signature tangy flavor.
- 375 g Sugar 1 1/2 cups; for sweetness.
For the Cover
- 1 can Condensed Milk Creamy base for the cover.
- 2 pieces Egg Yolks Enhances richness.
- 50 g Butter 1/2 stick; for velvety texture.
- 60 ml Lemon Juice Infuses zesty goodness.
- 1 Tbsp Corn Starch For perfect consistency.
Instructions
Preparation for the Cake
- Mix the liquid milk with a tablespoon of lemon juice and set it aside.
- Beat the egg yolks until creamy, then add the sugar and mix until incorporated.
- Add the oil and vanilla essence to the egg yolk mixture and blend well.
- Sift the self-rising flour and add it gradually to the egg yolk mixture, mixing in the lemon-milk mixture intermittently until smooth.
- Beat the egg whites until stiff peaks are formed and gently fold them into the batter.
- Preheat the oven to 180°C (356°F), then pour the batter into a prepared cake pan.
- Bake for 30-35 minutes, or until a wooden toothpick inserted comes out clean. Let the cake cool before unmolding.
Preparation for the Cover
- In a saucepan, combine condensed milk, egg yolks, butter, lemon juice, and corn starch.
- Cook over low heat, stirring continuously until just before it boils, then remove from heat and cover with plastic wrap to cool.
- Once cooled, spread generously over the baked lemon cake.
