Nigella’s Lemon Cake is a tasty and tangy treat that just takes 45 minutes to bake. Perfect for those who enjoy citrus flavors, it consists of a simple combination of lemon-infused cake and an enticing lemon glaze.
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💗 Why You’ll Love This Lemon Cake Recipe:
- Tangy and Zesty: The cake bursts with the refreshing citrus flavor of lemons.
- Easy Baking: Simple steps and common ingredients make it a hassle-free dessert.
- Moist and Light: Achieves a perfect balance of moistness and lightness in every bite.
- Sweet Glaze: The lemon glaze adds a sweet and tangy finish to the cake.
- Crowd-Pleaser: Ideal for gatherings and sure to satisfy everyone’s sweet tooth.
❓ What Is Nigella’s Lemon Cake Recipe?
Nigella’s Lemon Cake is a delightful sweet treat that consists of a self-raising flour cake flavored with lemon and topped with a sweet lemon glaze and fresh lemon juice and zest. This is an easy-to-make, tangy delicacy.
🍋 Nigella Lemon Cake Ingredients
For The Cake:
- 250 millilitres of self-raising flour
- 10 millilitres of baking powder
- 1 teaspoon vanilla essence
- 125 millilitres butter (melted)
- 180 millilitres caster sugar
- 2 large lemons (juice and rind)
- 2 large eggs
- 1 pinch of salt
For The Glaze:
- 125 millilitres sugar
- 1 large lemon juice
- 50 millilitres butter
👩🍳 How To Make Nigella Lemon Cake
- Preheat the oven to roughly 180 degrees Celsius/gas mark 4.
- Butter and line a small cake tin with parchment paper.
- Combine the dry ingredients by sifting them.
- In a separate bowl, cream together the butter and sugar until fluffy; whip in the eggs one at a time; then, stir in the vanilla essence, lemon rind, and lemon juice.
- Beat the wet ingredients until smooth, then gradually add the flour, beating after each addition.
- Now put in the cake tin and bake for 45 minutes, giving your oven a chance to heat through.
- Combine sugar, butter, and lemon juice and pour over hot cake for about 10 minutes before removing from the oven.
💭 Recipe Tips
- If you want the finest lemon flavor in the cake and glaze, use fresh lemons.
- By sifting the flour and baking powder, you can ensure a fluffy and light cake.
- If you want a more uniform cake batter, let the eggs warm up to room temperature.
- The batter will be smoother if the flour is added in increments and thoroughly mixed after each addition.
- Pour the lemon glaze over the cake while it’s still hot for maximum absorption and taste.
☕ What Pairs Nicely With Lemon Cake?
Nigella’s Lemon Cake goes with different complements such as strawberry jam, cranberry sauce, lemon curd, fruit dip with Cool Whip, vanilla bean ice cream, blueberry compote, and spiced chai tea.
🎚 How To Store Leftover Lemon Cake?
- In The Fridge: Leftover lemon cake can be refrigerated for up to 5 days if preserved in a sealed container or wrapped in plastic wrap.
- In The Freezer: Freeze the leftover lemon cake for up to 3 months just be sure to wrap individual cake pieces in foil or keep them in a freezer bag. Thaw in the refrigerator before eating.
🥵 How To Reheat Lemon Cake?
- Oven: Set the oven temperature to 300 degrees Fahrenheit then arrange lemon cake in a baking dish and heat for around 10 minutes.
- Microwave: Spread a slice of lemon cake on a microwave-safe dish and heat for 20 to 30 seconds on medium power.
FAQs
Why is my lemon cake not fluffy?
Your lemon cake may lack fluffiness because old eggs don’t fluff as well due to reduced leavening ability. Fresh eggs yield a lighter texture.
Why my lemon cake doesn’t taste like lemon?
Your lemon cake lacks lemon flavor because you haven’t put enough lemon into it. Adequate lemon juice and zest are essential for a zesty taste.
Why won’t my lemon cake rise?
Your lemon cake won’t rise due to using old or stale baking powder, or baking powder that has been improperly stored, hindering its leavening ability.
How do you moisten a dry lemon cake?
To moisten a dry lemon cake, brush it with a simple syrup, made by simmering equal parts sugar and water until the sugar dissolves, then cooling.
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Nigella Lemon Cake Nutrition Facts
Amount Per Serving
- Calories 232
- Total Fat 6.43g
- Saturated Fat 1.147g
- Cholesterol 20mg
- Sodium 208mg
- Potassium 32mg
- Total Carbohydrate 42.73g
- Dietary Fiber 0.3g
- Sugars 32.84g
- Protein 1.8g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Lemon Cake
Description
Nigella’s Lemon Cake is a tasty and tangy treat that just takes 45 minutes to bake. Perfect for those who enjoy citrus flavors, it consists of a simple combination of lemon-infused cake and an enticing lemon glaze.
Ingredients
For The Cake:
For The Glaze:
Instructions
- Preheat the oven to roughly 180 degrees Celsius/gas mark 4.
- Butter and line a small cake tin with parchment paper.
- Combine the dry ingredients by sifting them.
- In a separate bowl, cream together the butter and sugar until fluffy; whip in the eggs one at a time; then, stir in the vanilla essence, lemon rind, and lemon juice.
- Beat the wet ingredients until smooth, then gradually add the flour, beating after each addition.
- Now put in the cake tin and bake for 45 minutes, giving your oven a chance to heat through.
- Combine sugar, butter, and lemon juice and pour over hot cake for about 10 minutes before removing from the oven.
Notes
- If you want the finest lemon flavor in the cake and glaze, use fresh lemons.
- By sifting the flour and baking powder, you can ensure a fluffy and light cake.
- If you want a more uniform cake batter, let the eggs warm up to room temperature.
- The batter will be smoother if the flour is added in increments and thoroughly mixed after each addition.
- Pour the lemon glaze over the cake while it’s still hot for maximum absorption and taste.