Grandma’s 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 aromatic cake. With just a few ingredients and simple steps, you can whip up a delicious lemon cake in no time that will delight on any occasion.
Ingredients for this recipe
Before you begin, here are the ingredients you will need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
- Lemons – add a wonderfully fresh note with their juice and zest
- Eggs – make the cake light and fluffy. I like to use organic eggs.
- Sugar – for a sweet balance to the acidity of the lemons and salt – enhances the flavour.
- Flour (type 405) – the basis for perfect cake batter
- Baking powder – ensures a lovely lightness
- Soft butter – for juiciness and a full-bodied flavour
- Extra: butter and breadcrumbs for the tin or baking paper – prevents sticking
For the icing
- Lemon juice – for a fresh, slightly tart glaze
- Icing sugar – makes the icing nice and creamy
- Extra lemon juice and a long wooden skewer – for the perfect flavour boost after baking
cooking utensils
- Loaf tin (approx. 30 x 11.5 x 7 cm) – provides the classic cake shape
- Baking paper or butter & breadcrumbs – depending on your preference for greasing the tin
Preparation of Grandma’s lemon cake
Preheat the oven to 180 °C and grease the loaf tin and sprinkle with breadcrumbs or line with baking paper.
Beat the eggs with the sugar and salt using a mixer until the mixture is light and fluffy. Mix
the sifted flour with the baking powder and add to the egg mixture together with the softened butter, lemon zest and 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. After baking
, leave the finished cake to rest in the tin for 10 minutes, then carefully remove it 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.
For the icing, stir the icing sugar with freshly squeezed lemon juice until smooth and thick. Spread generously over the completely cooled cake.
If you like it particularly sweet and juicy, you can apply two or even three layers.
Tips, variations & serving suggestions
- Baking tip: Use a wooden skewer to test whether the cake is done – if moist dough sticks to it, extend the baking time slightly.
- For extra juiciness: Immediately after baking, use a toothpick to soak the lemon juice into the cake.
- Extra freshness: Mix some lemon zest into the icing or fold a handful of fresh berries into the batter.
- Variations: Lime or orange can be used instead of lemon for a fruity variation.
- Serving tip: Perfect with a cup of tea or coffee – ideal for cosy afternoons.
Frequently asked questions
How long does the lemon cake keep? If
well wrapped, the cake will stay fresh and moist for 3–4 days.
Can I freeze the cake?
Yes, preferably sliced 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 consistency, butter can be replaced with neutral oil.
Why is my cake not as moist as it should be? The cake
was probably baked for too long or not enough lemon juice was used.
Can I reduce the amount of sugar?
Yes, but this will slightly alter the consistency 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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Omas Zitronenkuchen
Equipment
- 1 langes Holzstäbchen
Ingredients
Teig
- 2 Zitronen
- 4 Eier Größe M
- 200 g Zucker
- 1 Prise Salz
- 200 g Mehl Typ 405
- 2 TL Backpulver
- 200 g weiche Butter
- Extra: Butter und Paniermehl für die Form oder Backpapier
ZUCKERGUSS
- 1 Zitrone, davon den Saft
- 225 g Puderzucker
- Extra Zitronensaft
Instructions
- Den Backofen auf 180 °C vorheizen, eine Kastenform mit Butter einfetten und mit Paniermehl ausstäuben ▷ oder Backpapier nehmen.
- Eier mit Zucker und Salz mit dem Rührgerät schaumig rühren. Gesiebtes Mehl, Backpulver, Butter in Stücken, abgeriebene Zitronenzeste sowie Zitronensaft dazugeben und unterrühren. Den Teig in die Kastenform füllen und im Ofen 50 Minuten backen.
- Anschließend den Kuchen 10 Minuten in der Form abkühlen lassen. Vorsichtig aus der Form lösen und auf einem Kuchengitter auskühlen lassen. Mit einem Zahnstocher mehrmals in den Kuchen picken und den Zitronensaft darin verteilen.
- Für den Zuckerguss die Zitrone auspressen und den Puderzucker mit dem Zitronensaft glatt rühren. Den ausgekühlten Kuchen mit dem Zuckerguss bestreichen. Wenn Du Zuckerguss liebst, mach einfach 2 Lagen. ♡ Ich mache manchmal sogar 3.
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