Quick Lemon Cake (Bolo de Limão Rápido) Recipe
Why You Will Love This Recipe
Get ready to brighten your day with this easy quick lemon cake! With fresh lemon juice and zest, it brings a zesty flavor and a light, fluffy texture that’s hard to resist. Whether you're celebrating something special or just treating yourself on a lazy afternoon, this bundt cake comes together in about an hour. It’s a delicious way to add a little sunshine to your table!
Tips for Success
• When zesting the lemon, use a microplane or zester to avoid the bitter white pith; only the outer yellow skin contains the flavorful oils.
• Ensure that your butter is cooled slightly before mixing it with the sugar and eggs to prevent cooking the eggs and to maintain a smooth batter texture.
• Avoid overmixing the batter once you add the flour; mix just until combined to prevent a dense cake. Fold gently to incorporate the dry ingredients.
Frequently Asked Questions
What can I use as a substitute for butter in this quick lemon cake (bolo de limão rápido) recipe?
You can substitute the melted butter with an equal amount of vegetable oil, coconut oil, or unsalted margarine for a dairy-free option. Keep in mind that the flavor may vary slightly depending on the substitute used.
How should I store the leftover lemon cake?
Store the leftover lemon cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer bag, which will keep it fresh for up to 3 months.
What should I do if my cake is sinking in the middle after baking?
If your cake sinks in the middle, it could be due to overmixing the batter or not baking it long enough. Ensure you beat the egg whites until stiff peaks form, and try to evenly distribute the batter in the pan. If your oven temperature is too low, it may also not set properly, so consider using an oven thermometer to check accuracy.
Recommended Drink Pairings
- Lemonade: The refreshing citrus notes complement the lemon cake perfectly.
- Sauvignon Blanc: This white wine's acidity matches the cake's zestiness.
- Green Tea: The earthy tones of green tea balance the sweetness of the cake.
- Prosecco: The bubbly nature and slight sweetness enhance the cake's flavors.
- Ginger Ale: The spiciness of ginger ale contrasts nicely with the cake's sweetness.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Preheat the oven to 180ºC or 350ºF.
- Grease the pan with butter and sprinkle with flour.
- Beat sugar with egg yolks, lemon juice and zest and melted butter very well.
- Beat the egg whites until they form peaks and mix in the lemon preparation, together with the flour, cornstarch and baking powder.
- Pour the dough into the pan and bake for approximately 40 minutes or until cooked (test with toothpick).
- Remove from the oven, let it cool slightly, unmold and serve.
Adapted from a Recipe by: opecadomoraemcasa.pt
Nutritional Facts (Per Serving)
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