Classic Lemon Cake

A bright, tender, and moist cake that balances sweet and tangy flavors. Perfect for tea time, birthdays, or any occasion that calls for a burst of citrus sunshine.

Ingredients

For the Cake:

• 1½ cups (190g) all-purpose flour

• 1½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, at room temperature

• 1 tsp vanilla extract

• Zest of 2 lemons

• ½ cup (120ml) whole milk or buttermilk

• ¼ cup (60ml) fresh lemon juice (about 2 lemons)

For the Lemon Glaze (optional but recommended):

• 1 cup (120g) powdered sugar, sifted

• 2–3 tbsp fresh lemon juice

• 1 tsp lemon zest (optional)

For Lemon Cream Cheese Frosting (alternative topping):

• 4 oz (115g) cream cheese, softened

• ¼ cup (60g) unsalted butter, softened

• 2 cups (240g) powdered sugar, sifted

• 1 tbsp lemon zest

• 1–2 tbsp fresh lemon juice

Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square pan, or line with parchment paper.

2. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar: In a large bowl, beat softened butter and sugar together until light and fluffy (about 3–4 minutes).

4. Add wet ingredients: Beat in eggs one at a time, then mix in vanilla and lemon zest.

5. Combine liquids: In a small bowl or measuring cup, combine milk and lemon juice (it may curdle slightly—that’s fine).

6. Combine wet and dry: Add about one-third of the flour mixture to the butter mixture, mix until just combined. Then add half of the milk mixture. Repeat, ending with the last third of flour. Mix until just smooth—do not overmix.

7. Bake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely before glazing or frosting.

For the Lemon Glaze:

1. Whisk sifted powdered sugar with 2 tablespoons lemon juice until smooth. Add more juice if needed for a pourable but thick consistency.

2. Drizzle over cooled cake. Let set before slicing.

For Lemon Cream Cheese Frosting:

1. Beat cream cheese and butter together until smooth.

2. Gradually add powdered sugar, then lemon zest and juice. Beat until creamy.

3. Spread over cooled cake.

Tips for the Best Lemon Cake

• Room temperature ingredients ensure even mixing and a tender crumb.

• Use fresh lemon juice—bottled juice lacks bright flavor.

• Don’t overmix once flour is added to avoid a tough cake.

• For extra lemon flavor, poke small holes in the warm cake with a skewer and brush with a mix of 2 tbsp lemon juice and 1 tbsp sugar.

• Storage: Keep glazed cake covered at room temperature for up to 3 days, or refrigerate if frosted with cream cheese frosting.

Serve with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream. Enjoy your slice of sunshine!