This Traditional Lemon Cake is sunshine in a pan, with its bright citrus flavor and fluffy texture. Perfect for spring gatherings or whenever you crave a zesty dessert, it’s a timeless favorite that brings a fresh burst of lemony goodness to your table.
Butter gives the cake its rich, tender crumb. Make sure it’s softened, so it creams well with the sugar. Granulated sugar helps sweeten the cake and contributes to its moistness. All-purpose flour serves as the structure of the cake. Measure it carefully for the best results. Baking powder is your leavening agent, making sure the cake rises beautifully. A touch of salt enhances all the flavors. Eggs add richness and help bind everything together. Whole milk ensures a tender crumb and adds moisture. Zest of 2 lemons and lemon juice are the stars of the show, providing that fresh, vibrant citrus flavor. A splash of vanilla extract rounds out the flavors with a hint of warmth. Finally, a dusting of powdered sugar adds the perfect sweet finish.
This lemon cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more sophisticated touch, serve it with a drizzle of lemon glaze or alongside fresh berries. It’s a versatile cake that complements a variety of accompaniments!
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly from the get-go. Grease a 9x13 inch baking pan generously — no one likes a cake that sticks! In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is key for a soft cake, so don't rush it.
Next, add the eggs one at a time. Beat well after each addition to make sure they're fully incorporated. This is important for the cake’s structure. Stir in the lemon zest, lemon juice, and vanilla extract. The aroma at this point will be delightful and an early promise of what’s to come.
In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agent evenly throughout the batter. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and finish with the flour mixture. This technique prevents the batter from becoming too dense.
Once your batter is smooth, pour it into your prepared pan. Use a spatula to smooth the top for an even bake. Pop it in the oven for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. A final dusting of powdered sugar makes it look as good as it tastes!
Share