Go Back

Lemon Cake

This lemon cake is a light, fluffy dessert featuring a tender crumb infused with fresh lemon flavor. It is prepared by mixing ingredients, baking until golden, and finished with a zesty aroma and moist, airy texture. The final appearance is a golden-brown, slightly domed cake with a vibrant citrus scent.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: European
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar white sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1/4 cup of milk is about 60 mL.
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 tablespoon zest of 2 lemons
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Equipment

  • Mixing Bowls
  • Electric mixer or whisk
  • Sifter or fine mesh strainer
  • 9-inch round or square cake pan
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9-inch round or square cake pan.
  3. In a large bowl, cream together softened butter and sugar using an electric mixer until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in the fresh lemon juice and zest.
  6. In another bowl, whisk together sifted flour, baking powder, and salt to ensure it’s light and airy. This helps avoid lumps and ensures an even texture in the cake.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry ingredients.
  8. Mix until just combined; do not overmix.
  9. Pour the batter into the prepared cake pan.
  10. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  12. Serve as is or frost with your favorite glaze or frosting.