Lemon lovers, rejoice! This 6-inch lemon cake is the perfect size for a small gathering or a cozy night in. Packed with bright, citrusy flavor and topped with a creamy frosting, it’s a dessert that promises to delight.
Why This Recipe Works
- Perfect Size: Ideal for small families or couples, ensuring no leftovers go to waste.
- Bright Flavor: Fresh lemon juice and zest give this cake its signature tangy taste.
- Moist Texture: Buttermilk in the batter keeps the cake incredibly moist and tender.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to bakers of all levels.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup buttermilk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Equipment Needed
- 6-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Zester
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper for easy removal. This ensures your cake won’t stick and comes out perfectly shaped.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents, ensuring your cake rises uniformly.
Cream Butter and Sugar
Using an electric mixer, cream the softened butter and sugar until light and fluffy, about 2 minutes. This incorporates air into the batter, contributing to the cake’s light texture.
Add Wet Ingredients
Beat in the egg, followed by the buttermilk, lemon juice, and zest. Mix until just combined to avoid overworking the batter, which can lead to a dense cake.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an extra moist cake, brush the baked and cooled layers with a simple syrup made from equal parts water and sugar, infused with a bit of lemon zest. When zesting lemons, avoid the white pith as it can add bitterness. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
Recipe Variations
- Lemon Blueberry Cake: Fold in 1/2 cup of fresh blueberries into the batter for a fruity twist.
- Lemon Coconut Cake: Add 1/4 cup of shredded coconut to the batter and sprinkle some on top of the frosting.
- Gluten-Free Version: Substitute the all-purpose flour with your favorite gluten-free flour blend.
- Lemon Lavender Cake: Infuse the batter with 1 teaspoon of culinary lavender for a floral note.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake can be baked up to two days in advance. Just wrap it tightly in plastic wrap and store it at room temperature. Frost it the day you plan to serve it for the best texture.
Can I use bottled lemon juice?
While fresh lemon juice is preferred for its bright flavor, bottled lemon juice can be used in a pinch. Just be aware that the flavor might not be as vibrant.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best taste and texture.
Summary
This 6-inch lemon cake is a zesty, moist, and perfectly sized dessert that’s easy to make and even easier to love. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress.
