Simple Lemon Cake
A bright, moist, and zesty lemon cake that comes together in minutes and pairs perfectly with a cup of afternoon tea.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 teaspoon baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs, room temperature
- •1/3 cup whole milk
- •2 tablespoons fresh lemon zest
- •3 tablespoons fresh lemon juice
- •1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or cooking spray.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- 3
In a separate large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract, lemon zest, and lemon juice.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix on low speed until just combined.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- For an extra citrus punch, whisk together 1/2 cup powdered sugar and 1 tablespoon lemon juice to create a simple glaze to drizzle over the cooled cake.
- Ensure your eggs and milk are at room temperature to prevent the batter from curdling when mixing.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze it wrapped tightly for up to a month.
✅ How it should turn out
The finished cake should have a beautiful golden-brown crust, a tender crumb, and a vibrant, refreshing lemon aroma that tastes perfectly balanced between sweet and tart.