Cinnamon-Lemon Cake
The flavor combination of cinnamon and lemon holds a special place among traditional cakes. Cinnamon adds warmth to the batter, while the freshness of lemon creates a pleasant contrast. One of the most important secrets is to thoroughly whisk the eggs and maintain the correct baking temperature so that the cake is perfectly tender. This recipe is an excellent choice for special occasions, but it can also serve as a great dessert on a cool autumn afternoon with a cup of hot beverage.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour, baking powder, cinnamon, and vanilla sugar.
2
In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
3
Grate the lemon zest into the butter-egg mixture, squeeze in the lemon juice, and stir to combine.
4
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
5
Pour the batter into a greased and floured cake pan, and spread evenly.
6
Bake in a preheated oven at 350°F (180°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7
Let the cake cool completely in the pan before slicing or decorating.
8
Before serving, dust with powdered sugar, or prepare a lemon glaze for the top.
