Lemon Cake to Die For
A delightful lemon cake that combines a sunny citrus flavor with a moist, buttery texture, perfect for gatherings and family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch cake pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Incorporate the eggs one at a time, mixing well after each addition. Then blend in the lemon zest and vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with the milk, mixing just until combined.
- Fold in the fresh lemon juice, then pour the mixture into the prepared pan and smooth the top.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Notes
For a frosting, cream cheese frosting or lemon buttercream complements this cake beautifully. Store leftover cake covered for up to 3 days at room temperature or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg