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Lemon Cake

A delightful and refreshing dessert with bright citrus flavors and a fluffy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Should be at room temperature for easy mixing.
  • 2 large eggs Beaten in one at a time.
  • 0.5 cups buttermilk Can be substituted with regular milk plus vinegar or lemon juice.
  • 1 large lemon zest From one large lemon.
  • 0.25 cups fresh lemon juice
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing until well incorporated after each addition.
  5. Add the buttermilk, lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix until just combined.
  6. Gradually add the flour mixture to the wet ingredients, mixing just until no flour streaks remain. Do not overmix!
Baking
  1. Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

For serving, pair Lemon Cake with vanilla ice cream, fresh berries, or whipped cream. It can also be served layered with strawberries for a lemon shortcake.