Easy Lemon Cake
A delightful lemon cake that captures the zest of citrus and the warmth of home. Perfect for celebrations and cozy afternoons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring a smooth release after baking.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- Whisk the flour, baking powder, and salt together in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Pour the cake batter into the prepared pan and smooth out the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove and cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Store leftover cake in an airtight container for up to three days at room temperature, or a week in the refrigerator. Freeze for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://doughgirlbylea.com/easy-lemon-cake/