Description
A moist and zesty lemon cake that’s bursting with flavor, perfect for any occasion!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest (from 2 lemons)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 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 softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then add the vanilla extract.
- Mix Dry and Wet Ingredients:
- Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Add Lemon Flavor:
- Stir in the lemon juice and lemon zest until just combined.
- Bake:
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Serve with a lemon glaze or a dusting of powdered sugar for an extra touch!
- This cake pairs wonderfully with fresh berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes