This lemon vanilla cake is soft, moist, and beautifully balanced with fresh citrus flavor and gentle vanilla notes. Finished with a simple lemon drizzle, it is perfect for celebrations, afternoon tea, or any occasion that calls for a light and refreshing homemade cake.
- Serves: 8 People
- Prep Time: 20 minutes
- Cooking: 40 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 3 large Eggs
- 180 grams Granulated sugar
- 120 milliliters Vegetable oil
- 2 teaspoons Lemon zest
- 220 grams All-purpose flour
- 60 milliliters Fresh lemon juice
- 120 milliliters Milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon extract
- 2 teaspoons Baking powder
- 1 pinch Salt
- 100 grams Powdered sugar
- 3 tablespoons Lemon juice, for drizzle
For Dressing
Nutritional Information
-
Calories
320 kcal -
Fat
16 g -
Carbohydrates
40 g -
Protein
5 g -
Fiber
1 g -
Sugar
26 g -
Sodium
180 mg
Procedure
-
15 minutesMark As Complete
Prepare the Batter
Crack the eggs into a large mixing bowl and add the sugar, whisking until the mixture becomes pale and slightly thick. Pour in the oil and add the lemon zest, mixing well so the citrus oils release into the batter. Gradually fold in the flour and lemon juice, stirring gently to avoid overmixing while keeping the batter smooth.
-
5 minutesMark As Complete
Add Remaining Ingredients
Add the milk to loosen the batter slightly, then mix in the baking powder, lemon extract, vanilla extract, and a pinch of salt. Stir until everything is fully combined and the batter is silky and lump free. The mixture should have a pourable but thick consistency.
-
40 minutesMark As Complete
Bake the Cake
Pour the batter into a lined loaf tin or small baking tray, smoothing the top evenly. Place the tin into a preheated oven at 175°C and bake for around forty minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the tin briefly.
-
10 minutesMark As Complete
Prepare the Lemon Drizzle and Finish
Mix the powdered sugar with fresh lemon juice until a smooth, pourable drizzle forms. Once the cake has cooled for about thirty minutes, remove it from the tin and peel away the lining paper. Spoon the lemon drizzle evenly over the cake, letting it soak in slightly before slicing and serving.
