Serving: Serve this light and spicy lemon cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze individual slices for up to 1 month.
Variations:
Add Poppy Seeds: For extra texture, add 2 tablespoons of poppy seeds to the batter before baking.
Lemon Glaze: Drizzle a lemon glaze (made from powdered sugar and lemon juice) over the cooled cake for a more citrusy finish.
FAQ:
Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend that works 1:1 for regular flour.
Can I make this in advance? Yes, the cake can be baked a day or two ahead of time and stored at room temperature.
This spicy and light lemon cake is the perfect balance of zesty, refreshing, and just the right amount of spice, giving a new twist to your classic dessert routine!
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