Traditional Lemon Cake
A delightful and moist lemon cake with a rich buttery flavor and a hint of citrus, perfect for any occasion.
Prep time: 15 minutesCook time: 35 minutesServes: 12
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1 cup whole milk
Zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the lemon zest, lemon juice, and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Dust with powdered sugar before serving.
Storage
Store the lemon cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Reheating
To reheat, warm slices in the microwave for 10-15 seconds or enjoy at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
