Classic Lemon Cake
This lemon cake is soft, buttery, and bursting with citrus flavor from real lemon zest and juice. It’s the perfect simple dessert for spring brunches, birthdays, or anytime you crave sunshine on a plate.
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- Combine Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt until well mixed.
- Add Wet Ingredients: Add softened butter, milk, eggs, lemon zest, lemon juice, and vanilla extract to the dry mix.
- Beat until smooth, being careful not to overmix.
- See full steps with tips & photos → https://p4pd.org/lemon-cake/
Notes
Boost the Lemon: Add a simple lemon glaze (powdered sugar + lemon juice) for extra zing.
Dairy-Free Option: Use plant-based butter and oat milk for a dairy-free version.
Pan Swap: You can also use an 8×8-inch square pan or make cupcakes—adjust baking time accordingly.
Add-Ons: Mix in blueberries for a fruity twist or top with whipped cream and lemon zest for a party-ready finish.