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Lemon Cake to Die For Recipe

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★★★★★

5 from 101 reviews

This Lemon Cake to Die For is a moist and flavorful dessert that perfectly balances tangy lemon with sweet vanilla cake. With a simple combination of fresh lemon juice, zest, and classic baking ingredients, this cake is easy to make and ideal for any occasion where you want a refreshing citrus treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest (about 2 lemons)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan with butter or non-stick spray to prevent the cake from sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes.
  3. Add Eggs and Lemon: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the fresh lemon juice and lemon zest to infuse the batter with bright citrus flavor.
  4. Incorporate Dry Ingredients and Milk: In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture alternately with the milk, starting and ending with the dry ingredients. Mix gently to keep the batter smooth and avoid overmixing.
  5. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • For extra lemon flavor, consider adding a simple lemon glaze on top after the cake has cooled.
  • Ensure butter is softened at room temperature for easier creaming.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
  • If you like, substitute the all-purpose flour with a gluten-free blend to make it gluten-free, but baking powder should be gluten-free too.
  • This cake pairs wonderfully with fresh berries or whipped cream for a more indulgent dessert.

Keywords: lemon cake, lemon zest cake, citrus dessert, simple cake recipe, homemade lemon cake

Find it online: https://cookwithyana.com/lemon-cake-to-die-for-recipe/