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Delicious slice of lemon cake with frosting and lemon zest garnish

Lemon Cake

This Lemon Cake is tangy, tender, and surprisingly easy to make, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Important for creaming.
  • 1 cup buttermilk Keeps the crumb soft and tangy.
  • 3 large eggs Should be at room temperature.
  • 1/4 cup fresh lemon juice Don’t use bottled juice.
  • 1 tablespoon lemon zest Essential for flavor.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then add the lemon juice, lemon zest, and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Baking
  1. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
  2. Pour the batter evenly into the prepared cake pans.
  3. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  4. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  5. Frost with your favorite lemon frosting and serve.

Notes

Tasting raw batter is a personal choice. For a more lemony cake, use zest and consider a touch of lemon extract. Cream cheese frosting pairs well.