Moist and Velvety Lemon Cake Recipe
A soft and zesty lemon cake with a buttery crumb and fresh citrus aroma, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 and 1/4 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- Zest of 2 lemons and 1/4 cup lemon juice
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a cake or loaf pan.
- Cream butter and sugar until light and fluffy. Add eggs one by one, then lemon zest and juice.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, alternating with milk. Stir in vanilla extract.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack.
- Optional: drizzle with lemon glaze or dust with powdered sugar before serving.
Notes
- Use fresh lemons for best flavor.
- Let ingredients come to room temperature before mixing.
- Wrap tightly to store for up to 3 days.
Find it online: https://dishmio.com/moist-and-velvety-lemon-cake-recipe/