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Moist Zesty Lemon Cake Delight

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A moist and zesty lemon cake with a perfect balance of tangy citrus and sweet vanilla, featuring cottage cheese for extra moistness and a light lemon glaze.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) salt
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (225g) small-curd cottage cheese, well-drained
  • 3 large eggs, room temperature
  • Zest of 3 medium lemons (about 2 tablespoons)
  • ⅓ cup (80ml) fresh lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (120ml) milk, whole or 2% (or dairy-free almond milk)
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) fresh lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a loaf or 9-inch round cake pan, or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with a mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition until smooth and glossy.
  5. Stir in cottage cheese; it may look lumpy but will blend in the next step.
  6. Add lemon zest, lemon juice, and vanilla extract; mix gently but thoroughly.
  7. With mixer on low, alternately add dry ingredients and milk in three additions, beginning and ending with flour mixture. Mix just until combined.
  8. Pour batter into prepared pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  10. While baking, mix powdered sugar and lemon juice for glaze until smooth; adjust consistency as needed.
  11. Cool cake in pan for 15 minutes, then transfer to a cooling rack.
  12. While cake is still warm, drizzle lemon glaze over the top and let it soak in.
  13. Allow cake to cool completely before slicing and serving.

Notes

Drain cottage cheese well to avoid excess moisture. Use room temperature eggs and butter for better mixing. Avoid overmixing batter to keep cake tender. Test doneness with a toothpick starting at 50 minutes. Glaze the cake while warm for best absorption and flavor.

Nutrition

Keywords: lemon cake, moist lemon cake, zesty lemon cake, citrus cake, homemade lemon cake, easy lemon cake, lemon dessert

Find it online: https://wigglebite.com/moist-zesty-lemon-cake-delight-easy-recipe-for-perfect-homemade-citrus-cake/