Description
Homemade lemon cake elevates dessert dreams with zesty Mediterranean charm. Delicate crumb and tangy citrus notes promise pure pleasure for discerning palates you’ll savor slice after delightful slice.
Ingredients
Scale
Cake Base:
- 2.5 cups (300 grams) all-purpose flour
- 1.5 cups (300 grams) granulated sugar
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Liquid Ingredients:
- 1 cup (240 milliliters) buttermilk
- 1/2 cup (120 milliliters) fresh lemon juice
- 1 teaspoon vanilla extract
Fats and Zest:
- 1/2 cup (113 grams) unsalted butter, softened
- 1 tablespoon lemon zest
Instructions
- Prepare the oven environment by heating to 350F (175C). Coat two 9-inch round cake pans with grease and flour to prevent sticking.
- Combine flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk thoroughly to ensure even distribution of dry ingredients.
- Use an electric mixer to blend softened butter and sugar until the mixture becomes airy and pale, creating a smooth, creamy texture.
- Incorporate eggs individually into the butter mixture, mixing well after each addition. Introduce vanilla extract and blend until fully integrated.
- Gradually fold dry ingredients into the wet mixture, alternating with buttermilk. Maintain a gentle mixing technique to preserve the cake’s delicate structure.
- Gently fold lemon juice and zest into the batter, ensuring even distribution without overmixing.
- Evenly distribute batter between prepared pans, smoothing the surfaces with a spatula. Bake for 25-30 minutes until a toothpick emerges clean when inserted into the cake’s center.
- Allow cakes to rest in pans for 10 minutes to stabilize, then carefully transfer to wire cooling racks for complete cooling.
Notes
- Ensure butter is at room temperature for smooth, even creaming and better cake texture.
- Use fresh, high-quality lemons for the most vibrant citrus flavor and maximum zestiness.
- Avoid overmixing the batter to prevent a tough, dense cake – mix just until ingredients are combined.
- Substitute buttermilk with Greek yogurt or milk mixed with lemon juice for dietary flexibility.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 306 kcal
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg