Lemon Cake to Die For
A bright and zesty lemon cake that brings sunshine to your table, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour Opt for a good-quality brand like King Arthur.
- 1.5 cups granulated sugar Do not skimp on this for the best sweetness.
- 1 tbsp baking powder Ensure freshness for good rise.
- 0.5 teaspoon salt Enhances flavors in the cake.
Wet Ingredients
- 0.5 cups unsalted butter, softened Use room temperature to avoid lumps.
- 0.75 cups buttermilk Mix milk with a splash of vinegar if not available.
- 4 large eggs Fresh local eggs for the best taste.
- 2 tbsp lemon zest Grated for maximum flavor.
- 0.25 cups fresh lemon juice Fresh juice is essential for flavor.
For Dusting
- Powdered sugar Optional for a finishing touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining with parchment paper for easier release.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then mix in the lemon zest and juice until just combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.
Baking
- Pour the batter evenly into the prepared cake pans. Shake gently to level.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cooling and Serving
- Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
- Dust with powdered sugar before serving.
Notes
Using fresh ingredients enhances flavor. Store leftovers in an airtight container to maintain moisture.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 28g
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