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lemon cake recipe

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Moist and tangy lemon cake with a tender crumb and bright citrus flavor, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest (from 2 lemons)
  • 1 cup (240 ml) buttermilk
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest.
  6. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
  7. Stir in lemon juice and vanilla extract.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Notes

  • Use fresh lemons for the best flavor.
  • Don’t overmix batter to keep the cake tender.
  • Pair with lemon glaze or cream cheese frosting.
  • Store covered at room temperature for up to 3 days or refrigerate.
  • Freeze unfrosted layers wrapped tightly for up to 2 months.

Nutrition

Find it online: https://ukfinda.com/lemon-cake-recipe/