Description
A tender and moist lemon cake, light as a whisper, bursting with bright citrus flavor. A tribute to grandmother's kitchen, easy to make without a mixer, using simple pantry staples. Perfect for spring or any day.
Ingredients
3 large lemons (zest and juice)
1 cup sugar
3 large eggs (room temperature)
1/2 cup butter (softened)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk (room temperature)
Instructions
- Preheat oven to 350°F. Grease and line a 9×5-inch loaf pa
- Zest and juice the lemons. Set aside
- In a large bowl, cream softened butter and sugar together until light and fluffy
- Beat in eggs one at a time, mixing well after each
- Stir in lemon zest, 3 tablespoons lemon juice, and 1 teaspoon vanilla extract (if using)
- In a separate bowl, whisk together flour, baking powder, and salt
- Gradually fold dry ingredients into wet mixture, alternating with buttermilk. Start and end with dry ingredients. Mix until just combined; do not overmix
- Pour batter into prepared pan and smooth the top
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clea
- Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before glazing (optional)
Notes
Use room temperature ingredients for best texture.
Do not overmix the batter to avoid a dense cake.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Buttermilk can be replaced with full-fat yogurt or a mixture of milk and lemon juice.
The cake keeps at room temperature for 3 days; refrigerate if glazed with cream cheese frosting.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 285 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: lemon cake, cloud cake, spring dessert, easy cake