This Lemon Cake is a light and fluffy treat that brings a burst of fresh citrus flavor with every bite. The combination of zesty lemon juice and lemon zest creates a fragrant, tangy base that perfectly complements the rich, moist texture of the cake. Whether enjoyed as a simple dessert or dressed up with frosting, it’s a delightful treat that never goes out of style.
- Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 cup whole milk
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, you can top with powdered sugar, lemon glaze, or frosting of your choice, if desired.
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