Servings: 8 pieces
Calories: 200kcal
Cost: $10-15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 8-inch round or square cake pan
- Grater (for lemon zest)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy; add the eggs one at a time and mix well.
- Stir in the fresh lemon juice, zest, and vanilla extract.
- Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the flour, gently folding until just combined.
- Pour the batter into the prepared pan and smooth the top; bake for 30-35 minutes until a toothpick inserted comes out clean.
- Let the cake cool completely before slicing or decorating.
Notes
For a dairy-free option, substitute margarine or coconut oil for the butter and use plant-based milk. For extra flavor, brush the cooled cake with a simple syrup made from equal parts sugar and lemon juice. Store in an airtight container for up to 2 days or wrap and freeze for longer storage. For a gluten-free cake, swap all-purpose flour with a gluten-free blend. Enjoy with a dusting of powdered sugar or a drizzle of glaze for presentation!
Nutrition
Calories: 200kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 4mg
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