Print

Quick and Easy Lemon Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and tender lemon cake with bright, zesty flavors, perfect for any occasion and easy to make with simple ingredients.

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/4 cups granulated sugar

3 large eggs

2 tablespoons lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
  4. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  6. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For added sweetness and shine, drizzle a lemon glaze made from 1 cup powdered sugar and 2 tablespoons lemon juice over the cooled cake.
  • Incorporate 1 tablespoon poppy seeds into the batter for a lemon-poppy seed variation.
  • Substitute all-purpose flour with gluten-free flour blend for a gluten-free option.
  • To make dairy-free, use non-dairy milk and dairy-free butter alternatives.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate if glazed.
  • Freeze wrapped cake for up to 2 months; thaw before serving.

Nutrition

Find it online: https://recipesbyjanet.com/quick-and-easy-lemon-cake-recipe/