Lemon Cake Recipe

Name: Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/4 pound unsalted butter, room temperature, plus more for pans; 1 cup sugar; 2 extra-large eggs, room temperature; 1/4 cup lemon zest (3 to 4 lemons); 1 1/2 cups all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup fresh lemon juice; 3/8 cup buttermilk, room temperature; 1 teaspoon pure vanilla extract

Servings: persons

1/4 pound unsalted butter, room temperature, plus more for pans
1 cup sugar
2 extra-large eggs, room temperature
1/4 cup lemon zest (3 to 4 lemons)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup fresh lemon juice
3/8 cup buttermilk, room temperature
1 teaspoon pure vanilla extract

1
Preheat oven to 350 degrees F. Butter a 9 by 13-inch pan, or 2 (6-inch) round pans.
2
In a large bowl, using an electric mixer, cream butter and sugar together, about 5 minutes.
3
Beat in eggs, 1 at a time, then add the lemon zest.
4
In separate bowl, sift flour, baking powder, baking soda, and salt.
5
In another bowl, combine lemon juice, buttermilk, and vanilla.
6
Slowly add the flour mixture and wet ingredients, simultaneously, into the egg mixture and combine well.
7
Divide batter between the prepared round pans, or sheet pan.
8
Bake for 45 minutes to 1 hour, or when toothpick inserted into the center comes out clean.
9
Remove from the oven and allow to cool in the pans.
10
Slice, as desired, and serve.
11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
12
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 pound unsalted butter, room temperature, plus more for pans, 1 cup sugar, 2 extra-large eggs, room temperature, 1/4 cup lemon zest (3 to 4 lemons), and more.

Yes, Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cake

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