Lemon Zest Vanilla Cake is a bright and delightful twist on a classic vanilla cake, perfect for any occasion. You’ll love how easily this recipe comes together, resulting in a moist crumb and invigorating citrus notes. This is one of those vanilla cake recipes you’ll make again and again.
Key Ingredients & Substitutions
- All-Purpose Flour: You can use a gluten-free all-purpose flour blend for a gluten-free version.
- Granulated Sugar: Feel free to reduce slightly if you prefer less sweetness, but it balances the lemon.
- Unsalted Butter: Margarine can be used, but butter offers the best flavor for vanilla cake recipes.
- Large Eggs: For a vegan alternative, you can try flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes).
- Whole Milk: Any plant-based milk like almond or soy milk works well.
- Lemon Zest: Fresh zest is key! Do not use lemon extract as a substitute.
- Vanilla Extract: Pure vanilla extract is recommended for the best flavor in vanilla cake recipes.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 2 tablespoons fresh lemon zest
- 2 teaspoons pure vanilla extract
For the Lemon Glaze (Optional):
- 1 ½ cups powdered sugar
- 3-4 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 12
- Calories per serving: Approximately 350-400 (cake only)
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls, grater/zester.
Step-by-Step Instructions
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring all sides are coated. This helps prevent sticking for your lovely vanilla cake.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these ingredients are well combined to ensure even leavening.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and remaining granulated sugar until light and fluffy. This creates air pockets for a tender vanilla cake.
4. Add Eggs and Flavorings
Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the lemon zest and vanilla extract. You’ll already start smelling the wonderful aroma.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough cake.
6. Bake the Cake
Pour the batter into your prepared 9×13 inch baking pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Prepare Optional Glaze and Cool
While the cake cools, whisk together the powdered sugar and lemon juice until smooth for your glaze. Once the cake is completely cool, drizzle the glaze over the top.
Variation Ideas
- Blueberry Lemon Cake: Fold in 1 cup of fresh blueberries into the batter before baking.
- Coconut Lemon Cake: Add ½ cup shredded coconut to the batter and sprinkle more on top of the glaze.
- Cream Cheese Frosting: Instead of a glaze, top with a simple cream cheese frosting for extra richness.
Storage Instructions
Store your Lemon Zest Vanilla Cake in an airtight container at room temperature for up to 3 days. If it’s glazed, it’s best enjoyed within 1-2 days. For longer storage, you can refrigerate it for up to 5 days, but allow it to come to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ)
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice and zest provide the best flavor for this vanilla cake. Bottled juice lacks the brightness of fresh.
Q: My cake is dry, what went wrong?
A: Overmixing the batter or overbaking are common culprits. Follow the baking time closely and mix until just combined.
Q: Can I make this as cupcakes?
A: Yes, you can! Fill cupcake liners about two-thirds full and bake for 18-22 minutes. This makes about 24 cupcakes.
Q: Why are my ingredients at room temperature important?
A: Room temperature ingredients emulsify better, creating a smoother batter and a more tender, even crumb in your vanilla cake.
Q: How do I get a good lemon flavor without it being too tart?
A: The zest provides most of the lemon flavor, while the sugar in the cake balances the tartness of the juice in the glaze.