🍋 Classic Lemon Cake Recipe
📝 Ingredients
For the Cake:
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1 cup (226g) unsalted butter, softened
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1 ½ cups (300g) granulated sugar
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4 large eggs, room temperature
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1 tbsp lemon zest (from 2 lemons)
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2 tbsp lemon juice (freshly squeezed)
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2 ½ cups (312g) all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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1 cup (240ml) buttermilk (or substitute: 1 cup milk + 1 tbsp lemon juice, let sit 5 mins)
Optional Add-ins:
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1 tsp vanilla extract
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¼ tsp baking soda (for extra rise if using fresh lemon juice)
🍰 Lemon Glaze (Optional but Amazing)
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1 cup (120g) powdered sugar
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2–3 tbsp lemon juice
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1 tsp lemon zest (optional, for extra zing)
🔧 Equipment:
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9×13-inch pan or two 8-inch round cake pans
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Mixing bowls, whisk or electric mixer
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Zester, sifter
👩🍳 Instructions
1. Prep Oven & Pans:
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Preheat oven to 350°F (175°C).
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Grease and flour your cake pan(s), or line with parchment paper.
2. Mix the Wet Ingredients:
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In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
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Beat in eggs one at a time.
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Add lemon zest, lemon juice, and vanilla (if using).
3. Combine the Dry Ingredients:
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In a separate bowl, whisk together flour, baking powder, and salt.
4. Bring It Together:
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Add dry ingredients to the wet in 3 parts, alternating with buttermilk.
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Start and end with dry ingredients.
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Mix until just combined — don’t overmix!
5. Bake:
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Pour batter into prepared pan(s) and smooth the top.
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Bake for:
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35–40 minutes for a 9×13 pan
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30–35 minutes for round pans
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Cake is done when a toothpick comes out clean or with a few moist crumbs.
6. Cool & Glaze:
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Let cake cool in pan for 10 minutes, then transfer to a rack.
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Mix glaze ingredients and drizzle over warm or cooled cake.
🍋 Variations & Tips:
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Add blueberries for a lemon blueberry cake twist.
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For extra lemon punch, brush cake with lemon syrup (equal parts lemon juice & sugar heated until dissolved).
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Top with whipped cream, lemon curd, or fresh berries.
Would you like a version for loaf pans, cupcakes, or gluten-free?
