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Lemon Cake

This Lemon Cake is a nostalgic dessert that's simple to make, bursting with bright citrus flavor, and perfect for any gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Provides the structure for the cake.
  • 1 teaspoon baking powder Helps the cake rise.
  • 0.5 teaspoon baking soda Ensures a fluffy texture.
  • 0.25 teaspoon salt Enhances the flavor.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Adds richness and moisture.
  • 1 cup granulated sugar Sweetens the cake.
  • 2 large eggs Binds the ingredients.
  • 1 tablespoon lemon zest Contributes essential lemon flavor.
  • 0.25 cups fresh lemon juice Infuses the cake with bright acidity.
  • 0.5 cups buttermilk Adds moistness and tang.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour your cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream together softened butter and sugar until light and fluffy (about 3-4 minutes).
  4. Incorporate the eggs one at a time, beating well after each addition. Mix in lemon zest and fresh lemon juice.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Place the cake in the oven and 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 10 minutes before transferring it to a wire rack to cool completely.

Notes

Always measure your ingredients accurately to avoid mishaps. Fresh lemons will provide the best flavor.