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–+ servings
Delicious lemon cake with frosting and lemon slices on a plate

Lemon Cake to Die For

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A delightful lemon cake that's a perfect balance of tart and sweet, featuring a tender crumb and rich buttery goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Provides the structure of the cake while keeping it tender.
  • 1.5 teaspoons baking powder A leavening agent that helps the cake rise.
  • 0.5 teaspoon baking soda Works with the acidic ingredients to create lift.
  • 0.5 teaspoon salt Enhances the flavor and balances the sweetness.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Adds richness and moisture to the cake.
  • 1 cup granulated sugar Sweetens the cake and contributes to its fluffy texture.
  • 2 large eggs Binds the ingredients together and adds moisture.
  • 1 teaspoon vanilla extract Gives a warm, aromatic flavor that complements the lemon.
  • 0.5 cups buttermilk Adds moisture and a subtle tang, making the cake exceptionally tender.
  • 1 tablespoon lemon zest Infuses the cake with bright, zesty flavor.
  • 0.25 cups fresh lemon juice Provides tartness and helps balance the sweetness.
For Dusting
  • Powdered sugar for dusting (optional) An elegant finishing touch for presentation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, buttermilk, lemon zest, and fresh lemon juice until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the batter.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
  1. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  3. Once cooled, dust with powdered sugar before serving for a beautiful presentation.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 42gProtein: 3gFat: 11gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 18g

Notes

For maximum lemon flavor, use fresh lemons for zest and juice rather than bottled juice. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. This cake freezes well. Wrap slices or the whole cake in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. Experiment with adding a tablespoon of poppy seeds or replacing some of the buttermilk with Greek yogurt for variations.

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