Zesty, moist, and lemony cake.
This lemon cake has a moist, tender crumb and vibrant lemon flavor from fresh zest and juice. The buttery richness complements the tartness, creating a balanced, refreshing dessert. It’s simple to make, requiring basic ingredients and minimal effort. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and a hot cup of tea or coffee for a perfect treat anytime.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (about 2 lemons)
- ½ cup fresh lemon juice (about 2-3 lemons)
- ½ cup milk
Directions
- Preheat Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.
- Prepare Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar
- In a large bowl, cream together the butter and sugar until light and fluffy, using an electric mixer on medium speed.
- Add Wet Ingredients
- Beat in the eggs, one at a time, mixing well after each addition.
- Add the vanilla extract, lemon zest, and lemon juice. Mix until combined.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optionally, dust with powdered sugar or drizzle with a simple lemon glaze (mix powdered sugar and lemon juice) before serving.
This lemon cake is perfect for a quick dessert and pairs wonderfully with a cup of tea or coffee. Putting this cake in a bigger pan will produce a shallower box cake (as shown).