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: 4 1/2 cup cake flour; 2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 cup buttermilk; 2 tbsp lemon zest; 2 tsp lemon juice; 1/2 cup unsalted butter; 1/2 cup oil; 1 1/2 cup granulated sugar; 1 large egg whites; 2 large whole eggs

Servings: persons

4 1/2 cup cake flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 cup buttermilk
2 tbsp lemon zest
2 tsp lemon juice
1/2 cup unsalted butter
1/2 cup oil
1 1/2 cup granulated sugar
1 large egg whites
2 large whole eggs

1
Preheat oven to 325F.
2
Grease and flour your baking tray and line with parchment paper
3
Sift all the dry ingredients except sugar and set aside
4
Combine buttermilk, lemon zest and lemon juice and set aside
5
Beat butter, oil and sugar until pale and fluffy for about 3 minutes in an electric mixer
6
Reduce speed and add egg white then whole eggs and mix until combined
7
Reduce speed to low and add dry ingredients in 3 batches alternating with buttermilk starting and ending with the dry ingredients.
8
DO NOT OVERMIX!
9
Pour batter in the prepared pan and bake for 30-40 minutes or till done ( when a toothpick inserted in the centre of the cake comes out clean)
10
Let cake cool and frost as desired.
11
ENJOY!

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 12 ingredients. The key ingredients include: 4 1/2 cup cake flour, 2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 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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