Simple Lemon Cake
A bright, zesty, and moist lemon cake that is perfect for afternoon tea or a light dessert.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs, room temperature
- •1/2 cup whole milk (120ml)
- •2 tablespoons fresh lemon zest
- •3 tablespoons fresh lemon juice
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.
- 3
In a large bowl, cream the softened butter and sugar together until light and fluffy.
- 4
Beat in the eggs one at a time, followed by the lemon zest and lemon juice.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7
Bake for 30 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 to a wire rack to cool completely.
💡 Chef tips
- For extra moisture, brush the warm cake with a simple syrup made of equal parts lemon juice and sugar.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze it for up to a month.
- If you prefer a dairy-free version, substitute the butter with coconut oil and the milk with soy or almond milk.
✅ How it should turn out
The finished cake has a golden-brown crust, a tender and airy crumb, and a vibrant, refreshing lemon aroma and flavor.