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Simple Lemon Cake
Prep
10 mins
Cook
35 mins
Servings
10
Difficulty
Medium
This lemon cake is my go to when I want something homemade but don't have all day to spend in the kitchen. With just ten minutes of prep and thirty five minutes in the oven, you'll have a tender, moist cake that tastes like you've been baking all morning. The bright lemon zest and juice give it such a fresh flavor that feels special without being complicated. Plus, eggs are packed with protein and choline, which are great for your brain and body. It's affordable too, using basic pantry staples you probably already have on hand. This is the kind of cake I make whenever I need something reliable and delicious, whether it's for a weeknight dessert or bringing to a gathering.
Ella x
Ingredients
- 11 cup white sugar
- ½ cup butter½ cup butter
- 22 large eggs
- 22 teaspoons vanilla extract
- 11 ½ cups all-purpose flour
- 11 ¾ teaspoons baking powder
- ¾ cup milk¾ cup milk
- 11 tablespoon lemon zest
- 11 tablespoon lemon juice
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- 2
Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well combined.
- 3
Sift flour and baking powder together in a separate bowl; add to creamed mixture until incorporated. Pour in milk, lemon zest, and lemon juice; mix until smooth. Spoon batter into the prepared pan.
- 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
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