Delicious Lemon Cake
A refreshing and zesty dessert that brightens up any occasion, this lemon cake combines the tartness of lemons with sweetness, making it a perfect treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 0.5 cups unsalted butter (room temperature) Make sure it's at room temperature.
- 1 tbsp fresh lemon zest For best flavor, use fresh zest.
- 0.5 cups freshly squeezed lemon juice Avoid bottled lemon juice.
- 4 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, along with lemon zest, lemon juice, and vanilla extract. Mix well.
- Gradually incorporate dry ingredients into the wet mixture until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before frosting or dusting with powdered sugar.
Notes
To store leftover lemon cake, keep it in an airtight container at room temperature for about 2-3 days, or in the fridge for up to a week. Cake can be frozen for up to three months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 22g
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