Lemon Cake
My refreshing lemon cake with the perfect balence of sweetness and tang, featuring soft layers and zesty lemon glaze. A heart-cooling treat, especially for spring and summer days!
Equipment
- 2 Mixing bowls One for dry, one for wet mix
- 1 Electric mixer Or a hand whisk if preferred
- 1 Measuring cups For dry and liquid ingredients
- 1 Measuring spoons For small quantities
- 1 Cake pan (9-inch) Greased and floured
- 1 Spatula To fold the batter
- 1 Grater For lemon zest
- 1 Cooling rack For cooling the cake
Ingredients
- 2 cups All-purpose flour Sifted
- 1 ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 cup Unsalted butter At room temperature
- 1 ½ cups Granulated sugar
- 4 Large eggs At room temperature
- ⅓ cup Fresh lemon juice From about 2 lemons
- 1 tbsp Lemon zest Finely grated
- 1 tsp Vanilla extract Optional, but adds depth
- ¾ cup Whole milk Slightly warmed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients, alternating with warm milk.
- Mix just until combined — don’t overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional: Drizzle with lemon glaze once cooled.
Notes
For the best lemon flavor, use freshly squeezed lemon juice and freshly grated zest. This cake tastes even better the next day, once the flavors have fully developed. If you prefer a stronger tangy kick, feel free to increase the amount of lemon zest in the batter or drizzle extra glaze on top before serving.