Description
A bright, tender lemon cake that is simple yet unforgettable, perfect for brunch or dessert.
Ingredients
- 3 tbsp lemon zest (about 2 medium lemons)
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 4 large eggs
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)
- 1 1/2 cups granulated sugar (reduce to 1 1/4 cups for less sweetness)
- 1 cup powdered sugar (for glaze; use extra for dusting)
- 1/2 tsp salt
- 1 tsp vanilla extract (optional)
- 1 cup unsalted butter, softened (or dairy-free spread)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a cake pan.
- Cream the unsalted butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract until combined.
- In a separate bowl, whisk together flour and salt; gradually add to wet ingredients, mixing gently until just combined.
- Pour batter into prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10–15 minutes before transferring to a wire rack; cool completely before frosting with a lemon glaze or dusting with powdered sugar.
Notes
Use fresh lemon juice for the best flavor; measure flour accurately to avoid a dense cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American