Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Eggs: 2 large
- Milk: 3/4 cup
- Lemon juice: 1/4 cup
- Lemon zest: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Step 3: Add softened butter, eggs, and milk to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, or until smooth.
- Step 4: Stir in lemon juice and lemon zest.
- Step 5: Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- To keep your lemon cake extra moist, store it in an airtight container at room temperature for up to 3 days.
- A quick zap in the microwave will warm up a slice nicely – about 15-20 seconds should do the trick!
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the lemon flavor.
- For a richer lemon flavor, try rubbing the lemon zest into the sugar before adding other ingredients; this releases the oils and enhances the zest's flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American