Lemon Cake Recipe
A classic, tangy lemon cake featuring a moist, tender crumb enhanced by fresh lemon juice and buttery richness. Perfect for dessert or an afternoon treat with tea.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
Wet Ingredients
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh lemon juice
- 1/2 cup milk (optional, to adjust batter consistency)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the batter: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the fresh lemon juice. In a separate bowl, sift together the flour, baking powder, and salt, then gradually add to the wet ingredients while alternating with milk to ensure a smooth batter.
- Bake the cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased and floured 8-inch round cake pan. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake feels springy to touch.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely before slicing. Serve plain or with a dusting of powdered sugar or a glaze for extra lemon flavor.
Notes
- For a more intense lemon flavor, add lemon zest along with lemon juice.
- You can substitute butter for a lighter oil, but the texture will differ slightly.
- Make sure not to overmix the batter to keep the cake tender.
- Adjust sugar according to your sweetness preference.
Keywords: lemon cake, easy lemon cake, baked lemon dessert, citrus cake, homemade lemon cake
Find it online: https://dylangranv.com/lemon-cake-recipe/
