Classic Lemon Cake
A moist and zesty lemon cake recipe that's easy to make and perfect for any occasion.
Servings: 8 slices
Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup grated lemon zest
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Stir in the lemon juice and vanilla extract until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.