Lemon Cake to Die For
This simple and delightful lemon cake combines fresh lemon juice and zest for a burst of sunshine in every bite. Perfect for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour The backbone of any good cake, giving structure. Use good quality flour.
- 1 cups granulated sugar Sweetens the deal! Feel free to reduce a tad for less sweetness.
- 1 1/2 teaspoons baking powder Makes the cake rise beautifully.
- 1/2 teaspoon salt Enhances all other flavors.
- 1/4 teaspoon baking soda Helps with the leavening process.
Wet Ingredients
- 1 2 cups unsalted butter, softened Adds richness and moisture.
- 2 large eggs Help bind everything together.
- 1/2 cup milk Gives moisture to the cake.
- 1/4 cup fresh lemon juice Use fresh, not bottled, for best flavor.
- 1 tablespoon lemon zest Amplifies the flavor.
For Dusting
- to taste powdered sugar For decoration after baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together softened butter and granulated sugar until pale and fluffy.
- Beat in the eggs one at a time, then stir in the milk, lemon juice, and lemon zest.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Finishing Touch
- Once cooled, dust with powdered sugar before serving.
Notes
Store leftovers in an airtight container at room temperature for 2-3 days. Reheat in the microwave for 10-15 seconds.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 20g
Tried this recipe?Let us know how it was!