Description
A light and spongy lemon cake that brings a warm and citrus hug to your afternoon. Perfectly balancing acidity and sweetness, this cake is a must-have in your kitchen.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, at room temperature
- 4 eggs
- 1 cup milk
- 1/4 cup lemon juice
- Zest of 1 lemon
- 2 teaspoons baking powder
- Pinch of salt
Instructions
- Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
- In a large bowl, cream the butter and sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Incorporate lemon juice and lemon zest.
- In another bowl, mix the flour, baking powder, and salt.
- Alternately add the dry mixture and milk to the butter mixture, starting and ending with the flour.
- Pour the mixture into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before unmolding and serving.
Notes
Keep the cake moist by using milk as instructed and avoid overmixing after adding the flour.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: lemon cake, moist cake, dessert recipe, baking, homemade cake