Lemon meltaway cake
Indulge in the zesty delight of our Lemon Meltaway Cake! Made with real lemon zest and a perfect blend of self-raising and all-purpose flours, this cake features a tender crumb and a luscious powdered sugar finish. Ideal for lemon lovers and perfect for any occasion!
- 27 Jul 2024
- Cook time 30 min
- Prep time 15 min
- 18 Servings
- 7 Ingredients
If you're looking for a dessert that effortlessly balances indulgence and freshness, this Lemon Meltaway Cake is the perfect choice. With its soft, fluffy texture and zesty lemon flavor, it's a treat that is sure to delight your taste buds. Follow this simple recipe to create a cake that's perfect for any occasion, from casual family dinners to elegant gatherings.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan, or line it with parchment paper.
- In a mixing bowl, add 1 tablespoon of butter and 1 cup of sugar.
- Using an electric mixer or whisk, cream together the butter and sugar until the mixture is light and fluffy.
- Add 2 tablespoons of lemon zest to the butter-sugar mixture.
- Mix until well-incorporated. The zest will add a fragrant lemon aroma to the cake.
- Add the 3 eggs, one at a time, to the mixture.
- Beat well after each addition until the eggs are fully combined and the mixture is smooth.
- In a separate bowl, sift together 1 cup of self-raising flour and 1/2 cup of all-purpose white wheat flour.
- Gradually add the flour mixture to the wet ingredients.
- Mix gently until just combined, being careful not to overmix the batter.
- Pour the cake batter into the prepared cake pan.
- Spread the batter evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the glaze by sifting 1 cup of powdered sugar into a small bowl.
- Add freshly squeezed lemon juice (about 2 tablespoons) to the powdered sugar.
- Mix until smooth and a pourable consistency is achieved. Adjust the consistency with more lemon juice or powdered sugar as needed.
- Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Once cooled, drizzle the lemon glaze over the top of the cake, letting it cascade down the sides for a lovely presentation.
- Allow the glaze to set for a few minutes before slicing.
- Serve your Lemon Meltaway Cake as a delightful dessert or a special treat with your afternoon tea or coffee.
Tips:
- Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature before you start. This helps achieve a smooth batter and even baking.
- Fresh Lemon Zest: For the best flavor, use fresh lemons to make zest. Commercially prepared lemon zest can lack the essential oils that give the cake its vibrant citrus taste.
- Proper Mixing: Cream the butter and sugar until light and fluffy before adding the eggs and other dry ingredients. This step is crucial for a light and airy cake.
- Sifting Flour: Sift the flours to remove any lumps and ensure an even, light texture in your cake.
- Powdered Sugar: Dust the cake with powdered sugar just before serving for an elegant finish. This also adds a slight sweetness that complements the tart lemon.
Congratulations! You've successfully baked a scrumptious Lemon Meltaway Cake. Whether served with a cup of tea or enjoyed on its own, this cake's delightful blend of tartness and sweetness makes for an unforgettable treat. Share it with loved ones, or savor each bite yourself—you've earned it!
| Nutrition Facts | |
|---|---|
| Serving Size | 44 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 2.46g | 2% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 0.35g | 1% |
| Sugar 20g | 20% |
| Fat | |
| Fat 1.75g | 2% |
| Saturated 0.66g | 2% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 30mg | 5% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.19mg | 1% |
| Vitamin B6 0.01mg | 0% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.08ug | 4% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 0.12ug | 0% |
| Minerals | |
| Calcium, Ca 7mg | 1% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.29mg | 3% |
| Magnesium, Mg 5mg | 1% |
| Phosphorus, P 30mg | 3% |
| Potassium, K 30mg | 1% |
| Selenium, Se 5ug | 9% |
| Sodium, Na 11mg | 1% |
| Zinc, Zn 0.24mg | 2% |
| Water | |
| Water 8g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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