Lemon Cake to Die For
A refreshing lemon cake that is bright, tangy, and utterly delicious, perfect for any celebration or a simple afternoon treat.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons lemon juice Fresh lemon juice recommended
- 1 tablespoon lemon zest Freshly grated lemon zest is best
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- Powdered sugar (for dusting, optional) For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, buttermilk, lemon juice, and lemon zest, and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For serving, consider pairing with vanilla ice cream or whipped cream, and fresh berries. For a special occasion, drizzle with lemon glaze or serve alongside lemon curd.