Simple Lemon Cake
A bright, moist, and zesty lemon cake that is perfect for afternoon tea or a quick 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
- •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.
- 3
In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the lemon zest, lemon juice, and vanilla extract.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until 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 burst of flavor, whisk 1/2 cup of powdered sugar with 1 tablespoon of lemon juice and drizzle over the cooled cake.
- Ensure your eggs and milk are at room temperature to prevent the batter from curdling.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to one month.
✅ How it should turn out
The finished cake should have a tender, golden-brown crumb with a vibrant, refreshing citrus aroma and a perfectly balanced sweet-tart flavor.