Delicious Lemon Cake

A moist, fluffy lemon cake bursting with fresh citrus flavor, perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 1

Servings: 10 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Cake Ingredients

2 cups all-purpose flour I recommend using King Arthur Flour for its consistent quality.
1.5 cups granulated sugar Sweetness to balance the tang — don’t skimp!
1 tbsp baking powder This helps the cake rise.
0.5 tsp salt Enhances all the flavors beautifully.
0.5 cups unsalted butter Room temperature for better mixing.
1 tbsp fresh lemon zest Zest brings that punchy taste right into each bite.
0.5 cups freshly squeezed lemon juice Use real lemons! It’s worth it for the flavor.
4 large eggs Room temperature eggs will mix better and yield a fluffier cake.
1 tsp vanilla extract Adds depth to the flavor profile.

Preparation

Preheat your oven to 350°F (175°C) and grease two round cake pans with a bit of butter, then dust with flour to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
In another bowl, beat the butter and sugar together until the mix is light and fluffy, about 3-5 minutes.
Incorporate the eggs, one at a time, mixing well after each addition. Add in lemon zest, lemon juice, and vanilla extract. Mix until well combined.
Gradually incorporate the dry ingredients into the wet mixture. Mix until just combined; do not over-mix.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Once cooled, frost with your favorite lemon icing or dust with powdered sugar.

The cake stays moist for days if stored correctly. Add toasted coconut or citrus peel for decoration.