Brighten Your Baking with Lemon
Imagine biting into a tender, fluffy cake that bursts with vibrant citrus flavor—yup, that’s exactly what this lemon cake offers! Best of all, it’s quick to whip up using pantry staples, so you can have a sunshine-infused treat on the table in no time. Homemade always beats store-bought—plus, you get to brag about baking magic that’s as simple as stirring and baking.
This cake’s punchy lemon aroma will waft through your kitchen, making the wait deliciously hard to handle. The tender crumb and zesty zing make every bite a bright spark of happiness. And hey, if you think this is good, wait until you try it with a dollop of whipped cream or a drizzle of honey—just saying! (No puns here, but I’d say it’s zest worth the effort.)
Feeling inspired? If you’re loving citrus, how about trying a tangy lemon curd or a refreshing citrus salsa next? Let’s keep the flavor party going!
Lemon Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper. Measure and sift the flour and baking powder into a bowl.1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder
- In a large mixing bowl, beat softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. The mixture should be pale and slightly increased in volume.1/2 cup unsalted butter, 1 cup granulated sugar
- Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice until fully incorporated. The batter should become smooth and slightly glossy.2 large eggs, 1/4 cup fresh lemon juice, 1 tablespoon zest of 2 lemons
- Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry, and mix on low speed just until combined. Be careful not to overmix, as this can deflate the batter.1 1/2 cups all-purpose flour, 1/4 cup milk
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Place in the oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before frosting or serving. The cake will be light, airy, with a bright lemon aroma and moist crumb.
Trust me, this lemon cake is the perfect pick-me-up—light, refreshingly bright, and utterly simple. For an added wow factor, serve it with a dusting of powdered sugar or a handful of fresh berries. Can’t wait to hear how your baking adventure turns out—drop a comment, and happy baking!
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.