The ultimate lemon cake: a moist and tangy delight

Indulge in the rich flavors and moist texture of this ultimate lemon cake. This recipe combines the zest of fresh lemon with a smooth, buttery base to create a dessert that is both refreshing and satisfying. With a hint of vanilla and a splash of mineral water, each slice offers a delicious crumb and burst of lemon flavor, complemented by a sweet and tangy glaze.

Why you will love this recipe: This lemon cake is a perfect blend of sweet and tangy, making it irresistibly delicious. Using fresh lemon juice and zest ensures that each bite is infused with natural lemon flavor, while the butter and eggs provide a wonderfully soft and tender texture. The simple lemon glaze adds a nice finishing touch that enhances the moisture and flavor of the bread.

Perfect occasion: This lemon bread is ideal for various occasions. Serve it at brunches, afternoon snacks or as a light dessert after a family dinner. It's also perfect for picnics and bake sales, where its refreshing flavor can really shine. Celebrate spring and summer gatherings with this delicious cake that promises to please everyone.

Decorating Tips: replaces the word nice with empty beautifully decorate your lemon bread, consider adding thin lemon slices or swirls of lemon zest to the icing for a chic, natural look. Edible flowers like violets or pansies can also add a touch of color and elegance. For a festive touch during the holidays, sprinkle a little edible glitter or sugar pearls.

Ingredients:

• 300g flour
• 250g of sugar
• 1 teaspoon of lemon zest
• 1 teaspoon of baking powder
• A good pinch of salt
• 50 ml of oil
• 50 ml of milk
• 3 eggs
• 80 ml lemon juice
• 180 g soft butter
• 50 ml of mineral water
• 50 g soft butter (for the socket)
• 200 g caster sugar (for icing)
• A small squeeze of lemon juice (for the glaze)

Instructions:

1. Preheat the oven to 160°C with a fan (or 180°C for top/bottom heat).
2. In a bowl, combine the flour, sugar, lemon zest, baking powder, salt, oil, milk, eggs, lemon juice and butter. Blend until smooth.
3. Gently stir in the mineral water; avoid overmixing to avoid soggyness.
4. Transfer the dough to a greased loaf pan.
5. Bake for about 1 hour. Use a stick test to ensure doneness.
6. For the icing, mix the powdered sugar with a squeeze of lemon juice until smooth. Spread generously over the cooled cake.

Enjoy this tangy and moist lemon cake at your next gathering!