Description
This classic Lemon Cake recipe features a moist and tender cake infused with fresh lemon zest and juice, offering a perfect balance of sweet and tangy flavors. Made with simple pantry staples like all-purpose flour, butter, and buttermilk, it is an ideal dessert for any occasion. The cake is baked to golden perfection and can be enjoyed as is or garnished with your favorite frosting.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray. Dust the pans lightly with flour, tapping out the excess to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar until the mixture becomes light and fluffy, approximately 4-5 minutes.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, ensuring each egg is fully mixed before adding the next.
- Add Lemon and Vanilla: Stir in the lemon zest, fresh lemon juice, and vanilla extract until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin by adding a third of the dry ingredients, followed by half of the buttermilk, continuing until all ingredients are fully incorporated. Mix on low speed to avoid overworking the batter.
- Ensure Smooth Batter: Increase mixer speed to medium for 10-15 seconds to create a smooth, homogenous batter.
- Divide Batter: Evenly divide the batter between the prepared cake pans, spreading it into an even layer for uniform baking.
- Bake: Place the pans on the middle rack of the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick; it should come out clean or with only a few moist crumbs.
- Cool Cakes: Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
- Frost and Assemble: Once cooled, frost and assemble the cakes as desired to finish your lemon cake.
Notes
- Ensure butter is softened to room temperature for the best creaming results.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use fresh lemon juice and zest for a bright, natural lemon flavor.
- Allow cakes to cool completely before frosting to prevent melting.
- This cake pairs well with cream cheese frosting or a simple glaze made from powdered sugar and lemon juice.
