Ciasto Cytrynowe (Lemon Cake)

Serving and Storage Tips:

Serve the lemon cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
This cake pairs beautifully with a hot cup of tea or coffee.
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, you can freeze the cake for up to 3 months.
Variations:

Add a handful of poppy seeds to the batter for a subtle crunch and extra flavor.
For an even stronger lemon flavor, use lemon extract in addition to the zest and juice.
Make a lemon glaze by mixing powdered sugar with lemon juice and drizzle it over the cooled cake for an extra sweet-tart finish.
For a more indulgent version, incorporate a layer of lemon curd between the cake layers or top the cake with candied lemon slices.
FAQs:

Can I make this cake without eggs? Yes, you can replace the eggs with a flax egg or another egg substitute such as unsweetened applesauce or a commercial egg replacer.

Can I use bottled lemon juice? Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.

Can I double the recipe? Yes, you can double the ingredients and bake in a larger pan, but be sure to adjust the baking time accordingly.

How can I make this cake more moist? To keep the cake moist, make sure not to overmix the batter and avoid overbaking it. You can also brush the finished cake with a little lemon syrup made by heating lemon juice and sugar together.