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Lemon Cake

A delightful lemon cake that balances sweet and tangy flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups 2½ cups all-purpose flour Can substitute with gluten-free flour blend.
  • 2.5 teaspoons 2½ teaspoons baking powder
  • 0.5 teaspoons ½ teaspoon baking soda
  • 0.5 teaspoons ½ teaspoon salt Enhances flavor.
Wet Ingredients
  • 1 cup 1 cup unsalted butter, softened Important for a tender crumb.
  • 1.75 cups 1¾ cups granulated sugar Can experiment with less sugar for a lighter option.
  • 3 large 3 large eggs Provides moisture and binding.
  • 1 tablespoon 1 tablespoon lemon zest For intense lemon flavor.
  • 1 cup 1 cup lemon juice Balances sweetness.
  • 0.5 teaspoons ½ teaspoon vanilla extract Use pure vanilla for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour your cake pan.
  2. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time into the creamed mixture, mixing well after each addition.
  5. Stir in lemon zest and vanilla extract.
  6. Alternate adding the dry ingredients and lemon juice into the butter mixture, starting and ending with the dry ingredients.
  7. Pour the batter into the prepared cake pan.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a healthier version, consider using less sugar or natural sweeteners. Store leftover cake in an airtight container.