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A Lemon Cake to Die For

A sweet, zesty lemon cake that is light, fluffy, and bursting with citrus flavor—a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened Make sure it's at room temperature
  • ½ cup whole milk Also at room temperature
  • 3 large eggs Room temperature
  • 1 tablespoon lemon zest Use a microplane for best results
  • ¼ cup fresh lemon juice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
For serving
  • Powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
  3. In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy—about 3 minutes with an electric mixer.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the lemon zest and lemon juice.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until combined. Avoid over-mixing!
  7. Pour the batter into the prepared cake pan and spread it evenly.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
Finishing touches
  1. Dust the cooled cake with powdered sugar or drizzle lemon glaze before serving, if desired.

Notes

Room temperature ingredients provide a lighter texture; avoid over-mixing to prevent a dense cake.