Grandmas lemon cake – Simple, moist and quick to make
Grandma’s lemon cake is the perfect recipe if you’re short on time but still want to enjoy an incredibly moist and flavourful cake. With just a few ingredients and simple steps, you can whip up a delicious lemon cake in no time at all – or, as my grandma would say, in the blink of an eye – one that’s sure to impress on any occasion.
Ingredients for this recipe
Before you start, here are the ingredients you’ll need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
- Lemons – their juice and zest add a wonderfully fresh touch. Use organic lemons, but still give them a quick rinse under hot water.
- Eggs – they make the cake light and fluffy. I like to use organic eggs
- Sugar – for a sweet balance to the tartness of the lemons, and salt – to enhance the flavour. I usually use birch sugar (xylitol), but for this recipe regular household sugar is important.
- Flour (Type 405) – the basis for the perfect cake batter
- Baking powder – ensures a lovely light texture
- Soft butter – for a moist texture and a rich flavour
- Extra: Butter and breadcrumbs for the tin, or baking paper – to prevent sticking
For the Icing
- Lemon juice – for a fresh, slightly tangy glaze
- Icing sugar – makes the glaze nice and creamy
- Extra lemon juice and a long wooden skewer – for that perfect burst of flavour after baking
Cooking utensils
- Loaf tin (approx. 30 x 11.5 x 7 cm) – ideal for making a classic loaf
- Baking paper or butter and breadcrumbs – whichever you prefer for greasing the tin
How to make Grandmas lemon cake Step-by-Step
Preheat the oven to 180 °C. Grease the loaf tin and sprinkle with breadcrumbs, or line it with baking paper.
Beat the eggs with the sugar and salt using an electric mixer until the mixture is light and fluffy. Mix
the sifted flour with the baking powder, then add this to the egg mixture along with the softened butter, the grated lemon zest and the lemon juice. Mix everything together to form a smooth batter.
Pour the batter into the prepared loaf tin and bake in the hot oven for about 50 minutes. Once
baked, leave the cake to rest in the tin for 10 minutes, then carefully turn it out and leave to cool completely on a wire rack. Prick the cake several times with a toothpick and drizzle a little lemon juice over it to make it extra moist.
To make the icing, mix the icing sugar with freshly squeezed lemon juice until smooth and you have a thick glaze. Spread it generously over the completely cooled cake.
If you like it extra sweet and moist, you can apply two or even three layers.
Tips, variations and serving suggestions
- Baking tip: Test with a wooden skewer – if moist dough sticks to it, extend the baking time slightly.
- Even moister: use a toothpick to soak the lemon juice into the cake immediately after baking.
- For extra freshness: mix a little lemon zest into the icing or fold a handful of fresh berries into the batter.
- Variations: You can also use limes or oranges instead of lemons for a fruity twist.
- Serving suggestion: Perfect with a cup of tea or coffee – ideal for cosy afternoons.
Frequently Asked Questions
How long does the lemon cake keep? If stored
properly, the cake will stay fresh and moist for 3–4 days.
Can I freeze the cake?
Yes, ideally cut into slices and stored in an airtight container. It will keep for up to 3 months.
Can I use oil instead of butter?
Yes, for an even moister texture, butter can be replaced with a neutral oil.
Why isn’t my cake as moist as I’d hoped?
It’s probably because it was baked for too long or not enough lemon juice was used.
Can I reduce the amount of sugar?
Yes, but this will slightly affect the texture and moistness of the cake.
With this recipe, you can whip up a delicious, moist lemon cake in no time – perfect for any occasion!
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Recipe card
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Grandma’s Lemon Cake
Equipment
- 1 loaf tin
- 1 long wooden skewer
- 1 baking paper
Ingredients
Batter
- 2 lemons organic
- 4 eggs medium
- 200 g sugar
- 1 pinch of salt
- 200 g Flour Type 405
- 2 tsp baking powder
- 200 g soft butter
Extra: butter and breadcrumbs for the tin or Baking Paper
Icing
- 1 lemon for juice and zest
- 225 g icing sugar
- Extra lemon juice
Instructions
- Preheat the oven to 180 °C (350 °F). Grease a loaf tin with butter and dust with breadcrumbs, or line with baking paper.
- Beat the eggs with the sugar and salt until fluffy using a hand mixer. Add the sifted flour, baking powder, butter in pieces, grated lemon zest and lemon juice, and stir in. Pour the batter into the loaf tin and bake for 50 minutes.
- Then let the cake cool in the tin for 10 minutes. Carefully remove from the tin and leave to cool on a wire rack. Prick the cake several times with a toothpick and let the lemon juice soak in.
- For the icing, squeeze the lemon, then mix a little lemon zest and the icing sugar with the lemon juice until smooth. Brush the cooled cake with the icing. Anyone who loves icing simply adds 2 or 3 layers.
Video
Notes
Use a wooden skewer to do a skewer test – if a lot of batter sticks to it, extend the baking time as needed.
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