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Fluffy Spring Cake

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A light, airy lemon cake with a delicate crumb and subtle citrus flavor, perfect for spring gatherings and easy to make with simple pantry staples.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, separated, at room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • Zest of 2 medium lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup (90g) powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for about 3 minutes until pale and fluffy.
  4. Add the egg yolks one at a time to the butter and sugar mixture, then stir in the vanilla extract and lemon zest.
  5. Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the flour mixture. Mix on low speed just until combined.
  6. In a clean bowl, whip the egg whites until soft peaks form (about 3-4 minutes).
  7. Gently fold one-third of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining whites using slow, sweeping motions.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean and the cake springs back lightly when pressed.
  10. While the cake bakes, whisk together the powdered sugar and fresh lemon juice until smooth to make the glaze.
  11. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack.
  12. While still warm, drizzle the lemon glaze over the top and let it soak in slightly before serving.

Notes

Use room temperature eggs for better volume when whipping whites. Fold egg whites gently to maintain fluffiness. Avoid overmixing the batter to prevent toughness. Apply lemon glaze while cake is warm for best absorption. Fresh lemon zest is preferred over dried or bottled for vibrant flavor. For dairy-free version, substitute butter with coconut oil and milk with almond or oat milk.

Nutrition

Keywords: fluffy spring cake, lemon cake, easy homemade cake, light dessert, lemon glaze, spring dessert, crowd-pleaser

Find it online: https://flurpchef.com/fluffy-spring-cake-recipe-easy-homemade-treat-everyone-will-crave/