Description
A moist and incredibly flavorful lemon cake with a bright citrus taste, perfect for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice (from about 2-3 lemons)
- Zest of 2 lemons
- 1 1/2 cups milk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate small bowl, whisk together the lemon juice and lemon zest.
- In a small bowl, whisk together the milk and the lemon juice/zest mixture.
- In another bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For an extra lemony kick, you can add a simple lemon glaze made from powdered sugar and lemon juice.
- Ensure all ingredients are at room temperature for the best cake texture.
- Do not overmix the batter as this can result in a tough cake.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American