Start your morning on a bright and tangy note with this delightful Lemon Breakfast Cake. Perfectly balanced between sweet and tart, this cake is soft, moist, and bursting with fresh lemon flavor. It’s the ideal treat to enjoy with your morning coffee or tea, and it’s simple enough to whip up any day of the week. Whether you’re serving it for breakfast, brunch, or as a light dessert, this lemony delight will quickly become a family favorite.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy removal. This will help ensure your cake comes out clean and ready to enjoy.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures that the baking powder is evenly distributed, giving your cake a nice, even rise.
3. Cream Butter and Sugar:
In a separate large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes. The creaming process is crucial for creating a tender and airy cake.
4. Add Eggs and Flavorings:
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. The combination of lemon juice and zest gives this cake its refreshing, zesty flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the batter, as this can make the cake dense rather than light and fluffy.
6. Bake the Cake:
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be lightly golden on top and spring back when touched.
7. Prepare the Lemon Glaze:
While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice. Start with 1 tablespoon of lemon juice and add more as needed to reach your desired consistency. The glaze should be smooth and pourable.
8. Glaze and Serve:
Once the cake has cooled slightly, drizzle the lemon glaze over the top. Allow the glaze to set before slicing the cake into squares. Serve warm or at room temperature.
Tips for a Perfect Lemon Breakfast Cake:
- Extra Lemon Flavor: For an even more intense lemon flavor, you can add an additional teaspoon of lemon zest to the batter.
- Serving Suggestions: This cake pairs beautifully with fresh berries or a dollop of whipped cream for an extra touch of indulgence.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. This cake also freezes well, making it a great option for meal prepping.
This Lemon Breakfast Cake is a wonderful way to bring some sunshine to your breakfast table. Its light, tender crumb and refreshing lemon flavor make it an irresistible treat that’s sure to brighten your day. Enjoy it with your favorite hot beverage for a simple yet satisfying start to the morning!