Description
Moist and tangy lemon cake with a tender crumb and bright citrus flavor, perfect for any occasion.
Ingredients
Units
Scale
- 2 1/2 cups (312 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (226 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs
- 1 tbsp lemon zest (from 2 lemons)
- 1 cup (240 ml) buttermilk
- 1/4 cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Stir in lemon juice and vanilla extract.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Notes
- Use fresh lemons for the best flavor.
- Don’t overmix batter to keep the cake tender.
- Pair with lemon glaze or cream cheese frosting.
- Store covered at room temperature for up to 3 days or refrigerate.
- Freeze unfrosted layers wrapped tightly for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg