Revel inside the tangy-sweet goodness of this easy lemon cake recipe made with lemon curd and streusel crumble. This easy single layer cake is bursting with sensible lemon style, glorious for any occasion (identical to the upcoming weekend, babes).
There could also be nothing finer than starting the weekend off with a thick slice of cake for breakfast on Saturday morning. It’s an indication to our senses that the next few days can be completely completely different. A lot much less building, a slower tempo, and for goodness sake additional cake.
That’s the weekend cake! That’s the cake we’ll depart on the kitchen counter and sneak slices off as we go. That’s afternoon snacking cake and, if we do it correct, we’ll share the ultimate slice on Sunday night time time.
It’s a straightforward cake with no cake layers to fuss with. Lemon desserts are my favorite so this easy vanilla cake is swirled with massive spoonfuls of lemon curd which bakes as a lot as additional jammy and concentrated. If lemon curd doesn’t attraction to you, any preserves you have gotten inside the pantry could be delicious.
I hope this brings a sparkle of sweetness to your weekend, mates!
Listed below are the elements you’ll should make this easy lemon cake recipe:
• all-purpose flour, or a gluten-free flour combine with xanthan gum
• store-bought lemon curd (though you’re welcome to make your private lemon curd with lemon zest and lemon juice. Make a double batch – it’s delicious!)
• rolled oats
• powdered sugar
Let’s make our cake batter.
Throughout the bowl of a mixer with a paddle attachment, or in an enormous mixing bowl with {an electrical} hand beater cream collectively room temperature butter and granulated sugar. Beat on medium tempo until the butter is pale and aerated.
In a separate bowl, whisk collectively the dry elements: flour, baking soda and powder, and ground coriander.
Add eggs, one after the other, beating on medium tempo for 1 minute each to fluff the batter. Add the vanilla extract, too.
For the moist elements, it’s solely a single important dairy: bitter cream. Bitter cream will create basically essentially the most delightfully tender crumb – it’s fully the magic ingredient.
BUT! Throughout the absence of bitter cream you should use complete milk yogurt or buttermilk.
Add the flour mixture and beat on low tempo proper right into a thick batter.
Let’s make an oat crumble for this cake! Oatmeal supplies a bit chew to the texture and makes the cake actually really feel like a hearty, frequently cake.
Plus, the addition of oatmeal fully pushes this cake into the breakfast class.
Line the underside of a greased 9-inch spherical cake pan with parchment paper and flippantly grease the paper as correctly. The cake batter could be thick. Unfold half of that batter all through the underside of a pan.
Dollop with lemon curd and swirl it into the batter.
Prime the first layer of lemon curd with oat crumble then unfold the remaining cake batter all through the cake, edge to edge. Prime with crumble and swirl with the remaining lemon curd. It’s fairly, correct?
Bake the cake in a 350 ranges F oven until puffed and golden throughout the sides. Verify the cake with a toothpick to make sure the centermost part of the cake is baked by. She’s a thick lady. If the toothpick comes out with moist batter alongside the lemon curd, she needs a bit additional time inside the oven.
Allow the cake to relax inside the pan for 10-15 inutes sooner than turning out onto a wire rack to relax or a platter to serve.
Slice into massive wedges.
This cake is gorgeous with a straightforward dusting of powdered sugar nonetheless a lemon glaze will also be good. Lemon desserts are notoriously delicious with latest berries and cream. There’s no incorrect reply proper right here, notably if there’s scorching espresso too.
Have the benefit of your weekend cake, mates!
Print
For the Cake:
For the Crumble:
Place a rack inside the greater third of the oven and preheat oven to 350 ranges F. Grease a 9-inch spherical baking pan (or springform pan), line the underside with a circle of parchment paper and grease the parchment paper as correctly. Frivolously flour the pan and knock any additional flour from the pan.
In a small bowl whisk collectively flour, baking powder, coriander if using, salt, and baking soda. Put apart.
In an enormous bowl with electrical hand beaters or the bowl of a stand mixer fitted with a paddle attachment, beat collectively butter and sugar on medium tempo until pale and fluffy, 3 to 5 minutes. Beat inside the eggs, one after the other, beating for 1 minute per egg. Beat inside the vanilla extract.
Stop the mixer and scrape down the edges of the bowl to ensure that all of the issues is mixed in correctly. Beat inside the bitter cream on medium tempo.
Flip the mixer to low and add the dry elements, mixing until merely blended. Stop the mixer and finish incorporating the batter until correctly blended. The batter could be thick.
To make the oat crumble, in a medium bowl, whisk collectively flour, oats, sugar, and salt. Add the chilly butter chunks and, using your fingers, work the butter into the flour mixture. Shortly break the butter down into the mixture until correctly included. Some butter bits could be the measurement of small peas and oat flakes.
Unfold half of the cake batter into the underside of the prepared pan. An offset spatula is an effective software program to unfold the batter. Dollop with half of the lemon curd and sprinkle with barely under half of the oat crumble. Frivolously swirl the batter. Prime with the remaining cake batter, spreading to the edges. Dollop with the remaining lemon curd and sprinkle with remaining crumble. Frivolously swirl, leaving generous dollops of curd uncovered on the very best of the cake. They’ll bake to irresistibly jammy. Bake until deeply golden and the edges of the cake are pulling away from the pan. A toothpick inserted inside the cake will come out clear or with just a few moist crumbs. It’s a prolonged bake cake at 45-55 minutes. Rotate the pan halfway by baking. Take away cake from the oven and allow to rest for 20 to half-hour sooner than making an attempt to invert the cake.
Run a knife throughout the within fringe of the pan to loosen the cake from the pan. Place a flat plate over the pan and invert the cake. Peel the parchment spherical off the cake and gently invert the cake excessive side up.
Serve warmth or at room temperature flippantly dusted with powdered sugar. Cake lasts, wrapped inside the fridge, for as a lot as 4 days.
