Description
A delightful lemon cake bursting with flavor, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy (about 4-5 minutes).
- Add the eggs, one at a time, mixing well after each addition until the mixture is smooth.
- Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired and serve.
Notes
Ensure butter is softened before creaming and avoid overmixing for a fluffy texture.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg