Go Back

A Lemon Cake To Die For

A delightful lemon cake with the perfect balance of zesty lemon flavor and moist sweetness, ideal for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour For a tender cake.
  • 1 cup granulated sugar To sweeten the batter.
  • 0.5 cup unsalted butter, softened For richness.
  • 3 large eggs At room temperature.
  • 0.33 cup milk To keep the cake moist.
  • 0.33 cup fresh lemon juice About 2 lemons.
  • 1 tbsp zest of 1 lemon For extra lemon flavor.
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt To enhance flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the butter and sugar until fluffy, about 3-5 minutes.
  3. Add eggs one at a time, fully incorporating each before adding the next.
  4. Mix in the lemon juice and zest until well combined.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to over-mix.
  7. Pour the batter into the prepared cake pan and smooth out the top.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  3. Once cooled, glaze or frost as desired with a lemon glaze or whipped cream.

Notes

Use fresh lemons for the best flavor. Store wrapped in plastic wrap; lasts up to 3 days at room temperature or 1 week in the refrigerator.