Here’s a classic lemon cake recipe—moist, zesty, and perfect for any occasion!
🍋 Classic Lemon Cake
✅ Ingredients:
For the Cake:
-
2 ½ cups (315g) all-purpose flour
-
2 ½ tsp baking powder
-
½ tsp salt
-
1 cup (226g) unsalted butter, softened
-
1 ¾ cups (350g) granulated sugar
-
4 large eggs, room temperature
-
1 tbsp lemon zest (from about 2 lemons)
-
⅓ cup fresh lemon juice
-
1 tsp vanilla extract
-
1 cup (240ml) whole milk, room temperature
For the Lemon Glaze (Optional but delicious):
-
1 cup (120g) powdered sugar
-
2–3 tbsp fresh lemon juice
🔪 Instructions:
1. Preheat Oven:
Preheat to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans.
2. Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar:
Beat the butter and sugar until light and fluffy (about 3–5 minutes).
4. Add Eggs & Flavor:
Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla extract.
5. Combine Wet & Dry:
Add flour mixture in 3 parts, alternating with the milk. Start and end with flour. Mix just until combined.
6. Bake:
Pour batter into prepared pan(s). Bake for:
-
9×13-inch pan: 35–40 minutes
-
8-inch rounds: 25–30 minutes
A toothpick should come out clean from the center.
7. Cool:
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🍋 Optional Lemon Glaze:
-
Whisk powdered sugar and lemon juice until smooth.
-
Drizzle over the cooled cake.
Would you like a version with frosting or maybe turn this into a layered cake with lemon curd filling?