Description
This classic Lemon Cake is a moist and flavorful dessert featuring a tender crumb infused with fresh lemon zest and juice. Made with simple pantry ingredients like all-purpose flour, butter, and buttermilk, this cake offers a perfect balance of sweetness and citrus tang. Ideal for celebrations or an everyday treat, it bakes up beautifully in two layers, ready to be frosted and enjoyed.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray. Lightly dust the pans with flour and tap out any excess to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition, ensuring each egg is fully incorporated before adding the next.
- Add Flavors: Mix in the lemon zest, fresh lemon juice, and vanilla extract until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Start with a third of the dry ingredients, then half of the buttermilk, and continue alternating until all are incorporated. Begin and end with dry ingredients. Mix on low speed to avoid overmixing.
- Final Mix: Increase mixer speed to medium for 10-15 seconds to ensure the batter is smooth and fully combined.
- Divide Batter: Evenly divide the batter between the two prepared cake pans and smooth into an even layer.
- Bake: Place pans on the middle rack of the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Cakes: Remove cakes from oven and allow to cool in pans for 10 minutes. Then turn cakes out onto a wire rack to cool completely.
- Assemble and Frost: Once cooled, frost and assemble the cake layers as desired for serving.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix the batter once the dry and wet ingredients are combined to maintain a tender crumb.
- Use fresh lemon zest and juice for the brightest lemon flavor.
- Baking times can vary, so check doneness early with a toothpick test to prevent overbaking.
- This cake can be frosted with cream cheese frosting or lemon glaze for enhanced lemon flavor.
