Description
A moist and flavorful lemon cake that’s perfect for any dessert table.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 ½ cups Granulated Sugar
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1 cup Unsalted Butter, softened
- 3 large Eggs
- ½ cup Whole Milk
- ½ cup Fresh Lemon Juice
- Grated Lemon Zest from 2 lemons
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, ensuring each is fully incorporated.
- Mix in lemon juice and lemon zest until well blended.
- Gradually add the dry mixture and milk, starting and ending with the dry ingredients.
- Transfer the batter to the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Consider frosting with a light lemon glaze or cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 16g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lemon cake, dessert, baking, cake recipe, citrus dessert
