Lemon oil cake
Recipe for a sensational lemon cake for a loaf pan with oil
In summer, we don’t feel like spending too much time in the kitchen baking, so quick cakes that don’t require much work, store well, and don’t spoil quickly are great. Such is my today’s creamed lemon oil cake with milk. Wonderfully fluffy and soft, nicely aromatic, and it stays fresh for a long time. You must try it!
Table of contents
Lemon oil cake recipe step by step
If you like simple and quick cakes that taste just as good on the second day after baking, then make this lemon cake.
Lemon oil cake recipe
Wyposażenie
- Loaf pan approximately 30 cm long.
Składniki
ingredients for lemon oil cake
- 3 eggs (size L)
- 200 g sugar (- 1 cup)
- zest of two lemons
- approx. 60 ml lemon juice
- 180 ml oil (- 3/4 cup)
- 250 ml milk (- 1 cup)
- 300 g wheat flour – all-purpose (- 2 cups)
- 2 teaspoons baking powder
Instrukcja
Step 1 – preparing the lemon oil cake
- Beat the eggs with sugar until a thick and fluffy mixture forms. I beat them on high speed until the egg mixture becomes very pale, fluffy, and thick. This usually takes a few minutes.3 eggs, 200 g sugar
- Add the grated zest and lemon juice to the beaten eggs and briefly mix on low speed – just until combined.zest of two lemons, approx. 60 ml lemon juice
- Add the flour mixed with baking powder to the batter in portions, alternating with milk. Add a little flour, mix, pour in a little milk, mix. Repeat until all ingredients are used. Mix the batter on low speed.300 g wheat flour – all-purpose, 2 teaspoons baking powder, 250 ml milk
- Add the oil and mix briefly.180 ml oil
- Pour the batter into the prepared pan (greased with butter and floured or dusted with breadcrumbs).
- Bake the lemon oil cake in an oven preheated to 170 degrees (convection mode) for about 45-50 minutes – until a dry stick comes out. Towards the end of baking, insert a skewer or a thin knife into the center of the cake. If the stick comes out dry, the cake is well baked. However, if the stick is covered with wet batter, it means the cake needs more baking.
- After baking, let the cake cool, carefully remove it from the pan, place it on a plate and sprinkle with powdered sugar, or drizzle with icing.
- If you want to make icing for the lemon cake, read my tips below the recipe.
Uwagi
Wartości Odżywcze
Lemon creamed cake with milk and oil – notes
I prepared this quick oil cake for a loaf pan completely by chance. My daughter was making lemonade and asked me if she should throw away the lemon peels or if I would find them useful. And then she also came up with the idea that she would like some nice lemon cake. And so, I started baking, and this wonderful cake was created. Delicately lemony (if you like strongly lemony cakes, you can use more lemon juice), and incredibly soft, even velvety in its texture – as oil cakes tend to be. My daughter and I devoured it, and Weronika says it’s the best cake she’s had recently. Such a recommendation means a lot because she is very picky about cakes.
How to make lemon cake with oil – tips
The cake itself is very simple to make, and you only need basic ingredients here. First, lemons – the zest of two lemons and about 1/4 cup of lemon juice – with this amount, the cake is nicely delicately lemony, but not intensely so. If you like more intense flavors, you can even use half a cup of lemon juice, and then use less milk. Besides lemon juice, we also use oil and milk for the cake, of course. In addition, flour, baking powder, eggs, and sugar.
How to serve lemon cake?
I opted for simplicity and just sprinkled the cake with powdered sugar after baking. You can also prepare icing – even lemon icing – and pour it over the cake. It will then gain sweetness, and if you make lemon icing, it will add a lemony flavor.
How to make icing for cake?
To make icing for lemon cake, simply mix a cup of powdered sugar (150 grams) with a liquid – it can be milk, water, heavy cream, or lemon juice. Add the liquid to the powdered sugar one tablespoon at a time and mix; usually, about 2-3 tablespoons of liquid are enough for the icing to have the right consistency. The icing should be quite thick, as it will spread on the cake anyway. If it’s too thin, almost all of it might run off the cake. The whitest and thickest icing will result from adding heavy cream. A more transparent one will come from adding water or lemon juice.
I also encourage you to try my other recipes for delicious bundt cakes and fruit cakes. On the blog, you will find plenty of interesting and delicious inspirations.
By the way, I also recommend my book “Beata’s Best Bakes” where you will find 100 of the best recipes for delicious cakes from my blog, as well as many unpublished recipes available only in this book.
Ps. I recommend following my instagram for delicious and easy recipes!
Recommended lemon cake recipes
Be sure to check out my other recipes for delicious and simple lemon cakes in various versions. Here I recommend, among others, three such recipes:
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Lemon Loaf Cake with Oil Recipe
Welcome to a recipe for a delicious and incredibly soft lemon cake made with oil and milk. Basic ingredients and a simple preparation process guarantee a successful bake. Check out my detailed recipe with step-by-step photos and bake this mouthwatering lemon cake with me today! Baked in a loaf pan, this cake turns out beautifully tall and is easy to slice. Serve it with a cup of coffee or tea, or pack it up to enjoy outdoors. This lemon cake is perfect for picnics, garden parties, and as a sweet addition to your barbecue spread. I highly recommend it!
