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Lemon Cake

A bright and zesty dessert that's fluffy and refreshing, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter Room temperature
  • 2 cups sugar
  • 4 large eggs Room temperature
  • 3 cups flour All-purpose, or gluten-free substitute if needed
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk Or dairy-free alternative
  • 1/4 cup lemon juice Freshly squeezed
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the unsalted butter and sugar. Beat until light and fluffy.
  3. Add the eggs one at a time, incorporating each fully before adding the next.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
Mixing
  1. Gradually add the dry mixture to the wet ingredients, alternating with the milk, stirring until just combined.
  2. Mix in the lemon juice and vanilla extract until well blended.
Baking
  1. Pour the batter into a prepared baking pan and bake for 25-30 minutes or until a toothpick comes out clean.
  2. Let the cake cool in the pan for a bit before transferring to a wire rack to cool completely.

Notes

For an elegant presentation, dust with powdered sugar. Serve with fresh berries or vanilla ice cream. To store, keep in an airtight container at room temperature for up to three days or freeze for up to three months.