Lemon Cake to Die For
This lemon cake to die for is a soft, moist, and fluffy dessert, bursting with fresh lemon flavor. It's perfect for any occasion, whether a special celebration or a simple treat.
Equipment
- 1 Mixing Bowl For preparing cake batter
- 1 Electric Mixer Optional for smoother batter
- 1 9-inch Cake Pan For baking the cake
- 1 Cooling Rack To cool the cake evenly
- 1 Zester or Grater For zesting the lemons
- 1 Measuring Cups/Spoons For accurate measurements
Ingredients
- 1 Cup Granulated Sugar Adds sweetness
- 1 Cup All-purpose Flour The base of the cake
- 1 tsp Baking Powder Leavening agent
- 1/2 tsp Baking Soda Leavening agent
- 1/4 tsp Salt Balances sweetness
- 1/2 Cup Butter softened Adds moisture and texture
- 2 Eggs Binds ingredients and adds texture
- 1/4 Cup Milk Adds moisture to the batter
- 1/4 Cup Fresh Lemon Juice Adds tangy lemon flavor
- 2 tsp Lemon Zest Adds intense lemon flavor
- 1 tsp Vanilla Extract Optional flavor enhancer
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing after each addition.
- Mix in the lemon juice, zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Optionally, frost with lemon glaze or cream cheese frosting before serving.
Notes
- You can store leftover cake in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- This cake can be made dairy-free or egg-free by substituting butter with a non-dairy alternative and using egg replacers such as applesauce or flaxseed.
- You can freeze the cake for up to 3 months for longer storage.