Description
A light and moist lemon cake that’s perfect for any celebration or as a delightful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 1 tbsp fresh lemon zest
- ½ cup freshly squeezed lemon juice
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- 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 granulated sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then incorporate the lemon zest, lemon juice, and vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve with powdered sugar, whipped cream, or fresh berries. Store wrapped at room temperature for 2 days or refrigerated for a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg