Melt In Your Mouth Lemon Cake — Bright, soft, ready in about 45 minutes
Short introduction
This Melt In Your Mouth Lemon Cake is a simple, soft cake with a fresh lemon taste. It bakes quickly and feels light on the tongue. You can serve it for a snack, dessert, or with tea. The recipe uses common ingredients and an easy method anyone can follow.
Why you’ll love it
- Light, tender crumb that really “melts” when you bite it.
- Bright lemon flavor from juice and zest.
- Uses pantry staples and takes about 45 minutes from start to finish.
- Easy to make for beginners and good for last-minute baking.
introduction
why make this recipe
how to make Melt In Your Mouth Lemon Cake
Ingredients :
1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter, softened, 2 large eggs, 1/2 cup milk, 1/4 cup lemon juice, 1 tablespoon lemon zest, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, Powdered sugar for dusting (optional)
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan., 2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy., 3. Add the eggs one at a time, mixing well after each addition., 4. Stir in the lemon juice and lemon zest., 5. In another bowl, whisk together the flour, baking powder, and salt., 6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined., 7. Pour the batter into the prepared cake pan and smooth the top., 8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean., 9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely., 10. Dust with powdered sugar before serving, if desired.
how to serve Melt In Your Mouth Lemon Cake
how to store Melt In Your Mouth Lemon Cake
tips to make Melt In Your Mouth Lemon Cake
variation (if any)
FAQs (minimum three FAQ)
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) lemon juice (fresh is best)
- 1 tablespoon lemon zest
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting (optional)
Substitutions & key variations
- Butter: Use equal amount of margarine or softened coconut oil for a dairy-free option.
- Milk: Swap with almond milk, oat milk, or any milk you have.
- Lemon: Use orange juice + zest for a sweet orange cake.
- Sugar: Reduce to 3/4 cup for less sweet cake; do not go much lower or texture changes.
- Add-ins: Fold in 1/2 cup blueberries or poppy seeds for a variation.
Step-by-step
Step 1 — Prep
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. This helps the cake release cleanly.
Step 2 — Wet mix
In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Stir in lemon juice and lemon zest.
Step 3 — Dry mix
In another bowl, whisk flour, baking powder, and salt.
Step 4 — Combine and bake
Add dry ingredients to wet, alternating with milk. Mix until just combined—do not overmix. Pour into pan and smooth top. Bake 25–30 minutes or until a toothpick in the center comes out clean. Cool 10 minutes in pan, then move to a wire rack to cool completely. Dust with powdered sugar if you like.
Success tips (temperature, texture, common mistakes)
- Temperature: Use room temperature butter and eggs so they mix smoothly.
- Texture: Batter should be thick but pourable. Overmixing makes a tough cake.
- Oven: Ovens vary. Start checking at 25 minutes. Toothpick should come out clean or with a few moist crumbs.
- Pan: An 8-inch pan gives a taller cake. For a 9-inch pan, reduce baking time slightly.
- Common mistakes: Adding all the milk at once or overbeating after flour is added. Mix just until blended.
How to serve
- Dust with powdered sugar for a simple finish.
- Serve with whipped cream or a scoop of vanilla ice cream.
- Add fresh berries or a lemon glaze (mix 1 cup powdered sugar with 1–2 tablespoons lemon juice) for extra lemon punch.
- Warm a slice briefly in the microwave (10–15 seconds) for an extra-soft bite.
Storage & reheating
- Room temp: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days; bring to room temp before serving.
- Freezer: Wrap well and freeze slices up to 3 months. Thaw in fridge or at room temp.
- Reheat: Microwave a slice for 10–20 seconds, or warm in a 300°F (150°C) oven for 8–10 minutes.
Frequently Asked Questions
Q: Can I make this cake in a loaf pan?
A: Yes. Bake time will be longer—check after 35 minutes and then every 5–10 minutes.
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives a brighter flavor.
Q: Why did my cake sink in the middle?
A: Likely underbaked or the oven opened too early. Use a toothpick test and avoid opening the oven in the first 20 minutes.
Q: Can I add a lemon glaze?
A: Yes. Mix powdered sugar with lemon juice to make a thin glaze and pour over cooled cake.
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Nutrition notes / equivalents
- This cake is a simple butter cake. One slice (1/8 of cake) is roughly 250–300 kcal depending on butter and sugar brands.
- Use lighter butter or reduce sugar to lower calories.
- Cup to metric approximations: 1 cup flour ≈ 125 g, 1 cup sugar ≈ 200 g, 1/2 cup butter ≈ 115 g.
Conclusion + CTA
This Melt In Your Mouth Lemon Cake is easy, bright, and soft. It uses simple steps and common ingredients. Try it today for a quick dessert or a sweet treat with tea. For another version and tips shared by a home cook, see this article: Woman shares ‘melt-in-your-mouth’ lemon cake recipe that takes …. If you bake it, share a photo or note how you served it!
Links to related recipes
- Classic Lemon Drizzle Cake
- Lemon Poppy Seed Muffins
- Simple Vanilla Pound Cake